Fast becoming one of our best-loved midweek dinners, this spicy sausage pasta recipe is quick and easy to pull together, and has great flavour too.
A note on sausages: For this recipe, I use our favourite thick spicy sausages from our local butcher, but you could use any high meat content sausages, or vegetarian ones depending on your preference. If using non-spicy sausages, add to the spicy flavour in the sauce by adding an extra ½ tsp chilli powder to the onions and garlic.
Spicy Sausage Pasta Recipe
Serves 2, cooking time 30 minutes
1 tbsp rosemary-infused oil (or rapeseed oil)
1 small onion or shallot, finely chopped
3 garlic cloves, crushed
2 sprigs fresh rosemary (or 1 tsp dried)
½ tsp chilli powder
4 thick spicy sausages (or your preferred sausages, please see note above)
300g fresh tomatoes, chopped
100ml red wine
4 tbsp tomato puree
1 tsp olive oil
200g wholemeal pasta
Salt and pepper
Grated parmesan to serve (optional)
Heat the rosemary-infused oil over a medium heat in a large frying pan or casserole pot, and add the onion or shallot, garlic, chilli powder and fresh rosemary. Fry until the onion/shallot softens.
Cut each sausage into 6 chunks. To get even pieces, I usually cut each one in half first, then each half into 3.
Add the sausage chunks to the pan, and brown on all sides.
Add the chopped tomatoes, red wine and tomato puree, bring to a low boil then turn down low to simmer for 20 minutes.
Meanwhile, fill and boil a kettle and pour into a large saucepan.
Add a tsp of olive oil and the pasta, and bring back to the boil. Cook the pasta according to the pack instructions.
Drain the pasta and add to the sausage sauce pan.
Season with salt and pepper to taste.
Mix well, hook out the rosemary stalks, and serve, with a generous sprinkle of parmesan cheese!