recipes
Spicy sausage pasta with sun-dried tomatoes and Pecorino cheese
2012-05-15
Ingredients
- 3 tbsp olive oil (PREGO)
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 red chilli, finely chopped
- 300g fresh herbed sausages (BRITISH PREMIUM SAUSAGES)
- 1 tbsp chopped fresh thyme
- 150ml white wine
- 600g polpa di pomodoro (ROSITA)
- 1 tbsp tomato puree (ROSITA)
- 250ml water
- 100g sun-dried tomatoes, sliced (CAMEL BRAND)
- fresh seasoning
- 500g pasta (Castelle shapes)
- You will also need grated pecorino cheese for serving
Method
Heat the oil in a large deep frying pan and saute together the chopped onion, garlic and chilli for 5 minutes. Remove from the casing from the sausages, crumble the meat and add to the pan along with the chopped thyme. Cook for 2-3 minutes to brown the sausage meat before adding in the wine, sun-dried tomatoes, tomato puree and tomato pulp. Season well with salt and pepper, reduce the heat and gently cook the sauce for about 35-40 minutes. Meanwhile, put a pan of salted water on the heat and cook the pasta. When ready serve, mix together the spicy sausage sauce with the cooked pasta and spoon into deep pasta bowls. Sprinkle over some grated Pecorino cheese and a drizzle of extra virgin olive oil.
Suggested accompanying wine: DELICATA Medina Sangiovese I.G.T. Maltese Islands
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