RED HOT RAGU
375g (12oz) rigationi or other tubular pasta 60g (2oz) Parmesan cheese, coarsely grated 3tbsp chopped parsley, 175g (6oz) young spinach leaves, shredded .
500g (1lb) good-quality pork sausages with herbs a little olive oil 3 garlic cloves, crushed 2 small red chillies, halved, cored, and finely chopped 2 × 400g (14oz) cans chopped tomatoes 1 large onion, finely chopped 1 good tbsp sun-dried tomato purèe 1 tbsp chopped fresh basil ½ – 1tsp caster sugar, to taste Salt and black pepper .
1- Make the sauce. Cut long slits in each sausage, remove the skins, and discard. Heat a little oil in a non-stick frying pan and add the garlic and sausagemeat. Fry over a medium heat for about 4-5 minutes, breaking the meat up with a wooden spatula until it is brown, with a minced pork consistency. Stir in the remaining sauce ingredients. Bring to a boil, cover, and simmer gently for 40-50 minutes or until the sausagemeat is cook. Check the seasoning.
2- Meanwhile, cook the pasta in boiling salted water according to packet instructions until just tender.
3- Drain the pasta and mix it into the sauce in the pan with half the parmesan, then check the seasoning again. Scatter the parsley and remaining parmesan over individual servings.
If using spinach, stir it into the bubbling sauce and cook for a couple of minutes until it wilts before adding the pasta and half the parmesan.