The key to this dish is the sausage meat. Thats where the seasoning and flavour of the dish is determined.
This time I also added some Kalamata olives to complement the fennel and chili flavoured sausage and the pecorino.
You will need
- Meat from 2 – 3 raw sausages. I used a Calabrian salsiccia flavoured with fennel and chili.
- One onion. Diced.
- 2 – 3 cloves of garlic. Roughly cut.
- 1 small glass of red or white wine.
- Whole canned tomatoes. Roughly cut.
- Parsley. Leaves from a couple of big sprigs. Chopped.
- Basil. A bunch. Teared.
- A handful of Kalamata olives. Pitted and roughly cut. (Optional).
- 500 grams of dried pasta. I used penne this time.
- Olive oil.
- Grated cheese. I used a combination of parmesan and pecorino.
Do like this
- Heat a frying pan that can hold all the pasta.
- Fry the sausage meat in a little olive oil. Crumble it and fry it until it gets a good colour.
- Pick the sausage meat up. Remove all fat except for about 1 – 2 tbsp.
- Lower the temperature and add the onions and garlic. Fry on a low heat until the garlic softens and get a good colour.
- Raise the temperature and add the wine. Reduce by half and scrape any bits from the bottom.
- Add the tomatoes, sausage meat, half the parsley and half the basil. Also add the olives if you are using it. Bring to a simmer. It should be done after about 20 – 30 minutes.
- Cook the pasta in plenty of salted water until it’s a few minutes from done.
- Add the pasta and a ladle of pasta water to the sauce.
- Let the sauce cook into the pasta, stirring the whole time.
- Off the heat, add the rest of the parsley and basil, a little olive oil and cheese. Mix and serve with more cheese on the side.