This is a really good way to use Italian sausages. They have lots of flavour as they are a mixture of cured and fresh pork. By taking them out their skins you have an instant mince which can cook very quickly. The addition of a tablespoon of cream just finishes of this sauce perfectly. Have a good weekend and great week!
Ingredients - serves two
200g of penne rigate
200g of Italian sausages
2 tblsp of chopped onion
1 tsp of chopped rosemary
1 x chopped tinned tomatoes
2 tblsp of olive oil
In a hot sauce pan, add the olive oil and the onions, cook for a couple of minutes then take the sausages and squeeze out the meat from the skin and add to the cooking onions.
Break the sausage meat into small pieces and cook for 10 mins so the meat has a little colour. Add the tomatoes and cook for a further 10 mins or until the tomatoes have reduced by half. Check the seasoning and add two tablespoons of double cream.
Cook the penne rigate for two minutes less than the packet says and add to the sauce with 2-3 tblsp of pasta water. Toss well and serve with freshly grated parmesan cheese and black pepper. Try with a glass of Chianti Classico!
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