Method
- Cook the pasta for 8-10 minutes or according to pack instructions until al dente. Scoop out some of the pasta water and drain.
- 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.
- 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.
- 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.
Ingredients
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
