1. Cook the pasta for 8-10 minutes or according to pack instructions until al dente. Scoop out some of the pasta water and drain.
  2. Meanwhile, heat the oil in a large non-stick pan over a medium-high heat. Remove the sausage meat from the skins and break the meat up into the pan. Leave for 2 minutes to get some heat into them and then mash with a potato masher so you get a fine mince. Stir-fry for 3-4 minutes until golden and cooked through. Remove from the pan and set to one side.
  3. Add the onion and a good pinch of salt and pepper to the pan. If it’s too dry, add more oil. Reduce the heat to medium and cook, stirring occasionally, for 5-6 minutes until golden. Add the garlic and chill flakes and mix well and cook for 30 seconds until fragrant. Add the red wine. Mix together and cook, stirring occasionally, for 3-4 minutes until the alcohol smell is gone.
  4. Add the tomato puree, sausage meat and cream to the pan. mix well. Check the seasoning and add salt and pepper to taste. Chuck in the pasta and a good grating of Pam. Mix together. Add enough pasta water to make it go creamy. This will be between 100-150ml. Once it’s perfect, heck the seasoning before serving with more Parm.


Serves 4

400g pasta shells
2 tbsp olive oil
400g pack of best quality pork sausages
1 onion, finely chopped
3 cloves garlic, finely chopped
½ tsp chilli flakes
200ml red wine
4 tbsp tomato puree
280ml double cream
Parm to serve
Salt and pepper

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