A new weeknight recipe for the sausage-pasta cooking photographs.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400 g pasta
- 500 g Italian-style pork sausages
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 400 g crushed tomatoes
- 100 ml water
- 1 tsp oregano
- 30 g Parmesan
- Salt and pepper
Method
- Remove sausage casings and break meat into chunks. Brown in oil until cooked through.
- Add onion and soften for 5 minutes, then garlic for 30 seconds.
- Add tomatoes, water and oregano. Simmer for 20 minutes, ensuring sausage meat reaches at least 71°C.
- Cook pasta until al dente and toss with sauce and a little cooking water.
- Finish with Parmesan and pepper. Taste before adding salt.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
