As well as always asking for an upgrade with the hope that one day it’ll actually happen and being a huge Belieber, and I am also sure that I was suppose to have been born into or at least marry into an Italian family. An outcome that I will forever feel hard done by because not only can I not speak a second language, I also have far too thin hair. That’s OK though. I can always rectify my hardship by playing ‘Sorry’ by Beibs while I squishing out pork sausage meat from their casings (a task that I shamefully enjoy).
sundried tomato pasta with sausage
Serves 4
Ingredients
Olive oil
500g pasta – I used macaroni
1 brown onion, roughly chopped
4 cloves of garlic, roughly chopped
Handful of fresh basil
1/2 cup white wine
1 can of cherry tomatoes
2tsp white sugar
2 italian pork sausages, chopped
Handful of chopped sundried tomatoes
Salt & pepper
Extra basil leaves and parmesan to serve
Method
Heat a big glug of olive oil in a pot and over a low heat sauté the onion and garlic for 15 minutes. Add the basil and heat through before adding the wine. Turn up the heat and bring to the boil. After 5 minutes pour in the can of tomatoes and a can full of water and simmer for 20 minutes.
Add half the sundried tomatoes to the pot then puree smooth. Stir through the other half of the sundried tomatoes, sugar and generous amounts of salt and pepper.
Now is a good time to put your pasta on. Heat a fry pan and separately cook the sausage pieces until caramelised – around 3-4 minutes – then add the sausage to the tomato sauce.
Once your pasta is rinsed and drained, gently stir it through your sauce until warm. Serve with extra basil leaves and cracked pepper.