The perfect mid-week dish
Peel and finely slice the garlic.Put a 28cm frying pan on a high heat.Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausagemeat out of the skin into the pan, breaking it up with your spoon .
Once lightly golden, add a good splash of red wine, let it cook away, then add the passata and scatter the pasta into the pan.Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed.Finish with a grating of Parmesan and a kiss of extra virgin olive oil, if you like.
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