Time
45 minutes
Serves
2
Difficulty
Easy
Ingredients
175g pasta (a shape of your choice)
100g canned whole peeled tomatoes
3 tbsp extra virgin olive oil
200g fresh Italian pure pork sausages with fennel seeds
1 small onion
salt, to taste
a pinch each of chopped chili pepper and parsley
Method
Skin the sausages and crumble them, chop the onion finely, and put it in a non-stick skillet with the olive oil and the crumbled sausages. Sauté for a few minutes.
Add the tomatoes to the skillet crushing them slightly with a fork. Cover and let the sauce cook over medium heat for about twenty minutes.
In the meantime, bring the water to a boil for the pasta. Cook the pasta al dente and drain it, keeping a little pasta water to one side. Add the pasta immediately to the skillet with the sauce and toss it. Add a little of the pasta water if the sauce is too thick.
Garnish with chopped chilli pepper and parsley.
