Italian Sausage ragu
Directions
- 1Remove the rosemary leaves from their stems.
- 2Finely chop the rosemary.
- 3Grate the garlic cloves.
- 4Heat a pan to medium-high heat.
- 5Make a cut lengthwise down the sausages and pull off the casings.
- 6Add the sausage meat to the pan with a drizzle of olive oil and mash until minced.
- 7Fry the sausage meat for about 10 minutes until browned.
- 8Add the finely chopped rosemary and garlic to the pan and sauté for 2 minutes until fragrant.
- 9Stir in the tinned tomatoes and set the heat to medium-low.
- 10Cook for a further 10 minutes.
- 11Remove the pan from the heat.
- 12Drizzle in the double cream and stir to combine.
- 13Season with salt and pepper to taste.
- 14Add cooked pasta to the same pan and mix to combine.
- 15Serve and garnish with fresh herbs and grated cheese.
Ingredients
- 4 sausages Sausages
- 20 g Rosemary
- 100 ml Double cream
- 4 cloves Garlic cloves
- 400 g Can of plum tomatoes
- Olive oil
- Salt
- Pepper
- Sugar
- Pasta
Equipment
SkilletKnifeWooden spoonGrater
Tips
- Scrape the fond with a splash of water if it builds up.
- Add a sprinkle of sugar if the tomatoes are particularly acidic.
- Use some pasta water to loosen the sauce if necessary.
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