Sausage Pasta Ragu
This is a lovely hearty pasta dish that I prefer to a classic bolegnaise, not to mention it’s twice as quick to make. The key for this is just making sure that your sauce is niclely reduced and thick before adding it to your well drained pasta. No one likes watery sauce and it might just save your life if your cooking for Italians.
1 Garlic clove, finley chopped
2 Tbsp olive oil
1/2 An onion, finely chopped
1 Tablespoon chopped thyme
200g Tin of chopped tomatoes
3 Tbsp tomato ketchup
2 Handfuls of cooked pasta (any variety)
1) Heat the oil in a frying pan over a medium heat and cook the onion until soft.
2) Cut open the skin of the sausage and squeeze the meat into the pan, discarding the skin. Increase the heat and cook until the meat is lightly browned, breaking it up with a wooden spoon as you stir. Season with salt and pepper before adding the thyme and garlic.
3) Cook for about 3 minutes before adding the tomatoes and ketchup. Simmer for about 10 minutes until the sauce is thick and coats the meat.
4) Add the cooked pasta to the pan to warm through and serve with a little optional grated cheese.