Spicy Sausage Pasta. Manly.

We had a couple of sausages left over from our sausages and mash night on Sunday so I turned them into a rich tomato-y pasta sauce.

It was a 'robust' sauce, rich and satisfying, definitely one for blokes night than for a ladies lunch.

Ingredients

2 tbsp olive oil
2 big spicy free range left-over sausages, or uncooked ones are fine, sliced thickly
1 onion, finely chopped
3 fat garlic cloves, finely chopped
1 tsp fennel seeds
1 tsp dried thyme
2 bay leaves
1 tsp dried red chili flakes
1 can chopped tomatoes
50 g tomato puree
1 small glass red wine
salt and black pepper
1 tsp sugar
2 tsp balsamic vinegar
parmesan to serve
purple basil or sweet basil to garnish
150 g pasta shapes

Method

1. Get the pasta on the go according to the packet.
2. Heat the oil in a large saucepan, add the onion and garlic (and sausages if raw) and cook over a moderate heat until soft and cooked through.

3. Add the fennel, thyme, chili and bay to the pan, stir for a moment over the heat then add the tomatoes, puree, wine and sausages (if cooked already).  Bring to the boil and allow to reduce until the sauce is quite thick.  Season well and add the sugar and vinegar.
4. Drain the pasta and add to the sauce, stir around then serve on hot plates topped with parmesan and basil.

Try and resist.