Ingredients
500g spaghetti
500g good quality sausages
Beef or pork
20ml olive oil
(1 tbsp)
2 cloves garlic
peeled
700g jar tomato passata
1 tsp sugar
40ml cream
(2 tbsp)
parmesan cheese
to serve
basil leaves
to serve
Equipment
- 1 large pot
- 1 large fry pan
- 1 bowl
- 1 absorbent paper
- 1 knife
Instructions
- Bring a large pot of water to the boil. Cook spaghetti according to packet instructions. Drain.
- Make a slit in the side of each sausage and remove meat. Roll into small balls, about walnut size. Heat oil in a large fry pan and cook sausage balls for a few minutes or until brown all over. Remove to a bowl lined with absorbent paper.
- Pour off all but a teaspoon of oil. Flatten garlic with the side of a knife and add whole to the oil. When aromas start to release, pour over passata and a cup of water. Add sugar, salt and pepper and allow to simmer over low heat for 10 minutes.
- Add cream to the tomato mix, then return sausage balls and allow to simmer and cook through for a further 3 minutes.
- Serve in large bowls over spaghetti with grated parmesan and torn basil leaves.
Notes
Tip
Either beef or pork sausages would work well in this recipe.
Variation
Increase the veggie component by adding grated carrot and zucchini to the tomato sauce.
