2 Large Sausages (these need to be good quality (mine were venison from abel and cole))
1 Shallot (finely chopped)
2 Tomatoes (skinned and roughly chopped)
1/2 teaspoon Chilli flakes ((or less depending on taste))
1 clove Garlic (finely chopped or crushed)
1 glass Red or White Wine
150g Penne Pasta
handful Flat leaf parsley (chopped)
1 Lemon (zested and juiced (or a tablespoon of balsamic or extra wine!))
1/2 tablespoon Olive Oil
1/2oz Parmesan cheese (grated, to taste)
Remove the sausage meat from the skins and mash up with a fork with the chilli and garlic. If you prefer chunks, then you can simply slice the sausages into thickish pieces
Gently fry the shallot in oil till soft
Add the sausagemeat and raise the heat, stirring to brown the meat all over.
Once the meat is fully browned, add the tomatoes, lemon juice and zest and wine
Lower the heat and simmer gently while you prepare the pasta according to the packet instructions. If you are using fresh pasta, then please allow the sauce to simmer for about 10 minutes before you start to cook the pasta.
Drain the pasta and add to the sausage sauce. Stir through
Adjust seasoning with salt and pepper to taste, garnish with fresh parsley and parmesan to taste
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.