5 Ingredient Pastas: Sausage Ragu

You can’t beat a traditional ragu: meaty, rich and flavourful. But its a labour of love – slow cooking for hours on end with lots of ingredients to build layer upon layer of flavour. All good things! But not exactly weeknight friendly. Until now! Less than 30 minutes and just as flavourful. Give it a go and let me know what you think!

Ingredients:

1. Sausages, 4-6 (preferably italian)
2. Rosemary, 20g
3. Double cream, 100ml
4. Garlic cloves, 4 (finely chopped)
5. Can of plum tomatoes (400g)

Heat a pan to medium-high. Using a knife, make a cut lengthways down the sausages. Use this opening to pull the casings off. Discard the casings.

Add the sausage meat to the pan with a drizzle of olive oil and begin to mash the meat until minced. fry for about 10 minutes until browned. Scrape the fond with a splash of water if it builds up.

Add the finely chopped rosemary and garlic to the pan and sauté for a further 2 minutes until fragrant. Stir in the tinned tomatoes and set the heat to medium-low. Cook for a further 10 minutes.

Remove from the heat then drizzle in the double cream. Stir to combine then season with salt & pepper to taste. Add a sprinkle of sugar if the tomatoes are particularly acidic.

Add cooked pasta (Pappardelle as shown) and mix to combine. Use some pasta water to loosen the sauce if necessary.