Italian Sausage Sausage Pasta

Simple Italian Sausage Pasta 🍝

A midweek pasta, with all the depth of flavour of a slow cooked ragu!
We slow simmer our stocks, so you can get that same delicious slow cooked flavour, in just 20 minutes. Full of flavour and made for sharing.

Recipe adapted from Recipe tin Eats

Serves 4

Ingredients
* 500g spaghetti
* 500g good Italian sausages (or your favourite quality sausages)
* 1 tbsp olive oil
* 1 small onion, finely chopped
* 2 garlic cloves, minced
* 500g crushed tomatoes or fresh toms
* 500ml Free Range Chicken Stock
* Big nob of butter
* Lemon zest
* 1 tsp chilli flakes (adjust to taste)
* Sea salt & cracked pepper
* Parsley, Parmesan and lemon to serve

Method
1. Bring a large pot of salted water to the boil.
2. Squeeze the sausage meat out of the skins into the pan, breaking it up with a wooden spoon and fry until lightly golden, stirring regularly
3. Heat olive oil in a large skillet over high heat. Add sausages and brown well — they don’t need to be cooked through yet.
4. Add onion and garlic, cooking until softened and the sausages are deep golden.
5. Pour in tomatoes, chicken stock, chilli flakes, lemon zest salt and pepper and butter. Put lid on skillet for minutes and bring to boil. Reduce heat to medium, take the life off and let it bubble away for around 15-20 minutes, until the sauce reduces, and thickens slightly and the flavours come together.
6. Cook your pasta a minute or two less than the packet says.
7. Before draining, reserve 1 cup of the pasta water.
8 Serve tossed with pasta, a splash of reserved pasta water to loosen, and finish with parsley, Parmesan and a squeeze of lemon.