Spicy sausage ragu

(J's favourite)

Spicy sausage ragu

Instructions

2 tablespoons olive oil
1 large red onion, chopped
450g/1lb dried ‘tubetti’ or penne pasta
450g/1lb meaty pork sausages, skinned and the meat pulled into small pieces
1 garlic clove, crushed
The leaves from 1 large sprig of rosemary, chopped
1/2 teaspoon dried chilli flakes
1 teaspoon fennel seeds, lightly crushed
400g/14oz can plum tomatoes, drained and the tomatoes roughly chopped
3 tablespoons double cream (optional)
Salt, freshly ground nutmeg and black pepper
Finely grated Parmesan cheese to serve

Method

1. Bring a large pan of well-salted water to the boil. Meanwhile, heat the olive oil in a large pan. Add the onions and fry for 5 minutes until soft and lightly browned.
2. Add the pasta to the boiling water and cook for 12 minutes, or according to the packet instructions, until ‘al dente’. 

3. Add the sausage pieces to the onions and fry for 2-3 minutes. Add the garlic, rosemary, chilli flakes and fennel seeds and fry over a medium-high heat for 5 minutes.
4. Add the tomatoes and simmer for 2 minutes. Add the cream and season to taste with salt, pepper and freshly grated nutmeg.
5. Drain the pasta and stir into the sauce. Serve sprinkled with some Parmesan cheese.