Sausage and olive ragu

Ready in 45 minutes 

1 tbsp oil
400g sausages, skin removed
200g chestnut mushrooms, sliced
3 garlic cloves, chopped
sprig rosemary
400g can chopped tomatoes
1 tbsp tomato purée
1⁄2 tsp sugar
75g pitted black olives
400g casarecce pasta
25g Parmesan, grated

1 Heat the oil in a large non-stick frying pan, add the sausages and cook over a medium heat for 5 minutes, breaking the sausages up into small pieces with the tip of a wooden spoon. Once browned set to one side. Add the mushrooms, garlic and rosemary to the same pan and cook for 5 minutes, stirring occasionally.

2 Return the sausages to the pan and add the tomatoes, tomato purée, sugar and 200ml water. Bring to the boil, reduce the heat and simmer for 15 minutes until thick and rich. Stir in the olives and check the seasoning.

3 Meanwhile, cook the pasta according to the pack instructions, drain and divide among four warmed pasta bowls. Spoon the ragù over, scatter with extra rosemary and serve with the Parmesan.

Comments are closed.

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.