This is a big statement, but I think this might be my favourite pasta sauce. I lived in Perugia in Italy for a while while I was studying and *loved* their creamy pasta garlicky Italian sausage. I searched for ages when I came home for a good sausage pasta sauce recipe and after trying lots of different ones this is by far my favourite.
It’s also good if you substitute the tinned tomatoes with a lug of cream and handful of freshly-grated parmesan, but this is a healthier alternative…
- 1 pack of *good quality* sausages (any type you like will do, but if you can get garlicky Italian sausages all the better)
- 1 tin of chopped tomatoes
- 1 clove of garlic
- 1 glug of red wine
- Salt and pepper
- Squeeze the sausage meat out of their skins and into a pan and dry-fry (you won’t need to add any oil) until the sausage meat is cooked through. Break up the sausage with a wooden spoon while you stir so that it resembles the consistency of mince.
- Add crushed garlic and cook for a minute then add a glug of red wine.
- Once that has bubbled for a minute or two add the tinned tomatoes and season, then let it cook for around 20 minutes until the tomatoes have broken down and have become a nice sauce.
- Stir through hot pasta and finish that bottle of wine!