Ingredients
Method
- 1 tsp Maldon sea salt flakes
- 1\4 tsp red chilli flakes
- 2 pinches of caster sugar
- 5 Garlic cloves, peeled and thinly sliced
- 1 Red onion, peeled and halved (use 1 half)
- Parmesan rind
- Tagliatelle (enough for 4)
- 400 g Tinned tomatoes
- 1/2 tsp Fennel seeds
- 500 g Sausage meat
- 50 g Butter
- 4 Springs of rosemary, de-stalked and finely chopped
- 3 Tbsp rapeseed oil
- Parmesan cheese (garnish)
Method
- Heat the oil and garlic in a saucepan over a medium heat for a few minutes until light golden (watch you don't burn!) Add the tomatoes, chilli flakes, onion half, butter, Parmesan rind and salt. Bring to a simmer then reduce over a low heat for 30 minutes.
- Meanwhile, toast fennel seeds and rosemary in a saucepan over a medium heat. Add a drizzle of rapeseed oil and the sausage meat. Fry the meat, breaking apart with a wooden spoon as it cooks. Crank the heat up and slowly the sausage will start to crisp and caramelise.
- Check and stir the tomato sauce, remove the Parmesan rind and onion with a slotted spoon and discard.
- Once the meat is coked through, add this to the tomato sauce and cook for a further 15 minutes on a medium heat. The meat should slowly soak up the sauce, reducing by 2/3.
- When ready, prepare the tagliatelle as per packet instructions in SALTED water. Once cooked, transfer the pasta to the sausage and combine (don't drain your pasta water). If too thick use the left over pasta water to loosen the sauce.
- Serve with grated Parmesan cheese and crispy ciabatta!
60 Minutes