24 May

Lazy Sunday sausage ragu

Published: 2016-05-24
Sausage ragu

This recipe makes 4-5 sausages into a meal serving 4-6. The sausages need to be good herby ones though not, pre-cooked or “beef flavoured”. Look for packs when on special and freeze them. Serve with a salad or some green vegetables.

How to make

Bring a large pan of salted water to the boil and cook the pasta according to the pack directions. When cooked scoop out 1 ½ cups of the starchy cooking water and keep it, then drain the pasta. 

Place a frying pan over a moderate heat and squeeze the sausage meat filling out of the sausages into the pan. Use a large fork or a potato masher to crumble the sausage meat as it cooks.

When the sausage meat is all crumbled and cooked add the onion, garlic and chilli flakes and cook until the onion is soft. 

Stir in the tomato paste, canned tomatoes and the oregano and cook for 2-3 minutes. Mix the stock powder into the reserved starchy water and stir into the sausage mixture. Add the parsley, season with salt and pepper and when ready to serve stir in the cream or sour cream.

Stir into the drained pasta and serve.

What you will need

5 good herby sausages approx 400 grams
1 red onion chopped
3 fat cloves garlic crushed
¼ tsp dried chilli flakes
½ tsp dried oregano
1 x 400 grams can chopped tomatoes
2 tbsp tomato paste
⅓ cup or 1 big handful chopped parsley
1½ tsp beef stock powder
Salt and pepper
2 tbsp sour cream or fresh cream
1½ cups reserved pasta cooking water
500 grams pasta spirals or small shells