INGREDIENTS FOR 4 PEOPLE
- 20 ml extra virgin olive oil
- 15g of butter
- 1 finely chopped onion
- 2 large garlic cloves, crushed
- 2 rosemary sprigs (remove the stalk first), finely chopped
- 2 x 330ml tomato sauce “La Torrente”
- 1 tbsp caster sugar
- 400g of polpa di salsiccia Toscana
- 75 ml whole milk
- 350g fresh egg tagliatelle pasta
- grated Parmesan to serve
METHOD
- Heat 10 ml of oil and the butter in a saucepan over a medium heat. Fry the onion with a pinch of salt for 5 mins or until it gets translucent. Add the garlic and rosemary, and cook for 1 min. Tip in the tomatoes and sugar, and simmer for 25 mins.
- Heat the remaining oil in a medium frying pan over a medium heat. Fry the sausage, breaking it up with a wooden spoon, for 5 mins (or until golden). Add to the sauce with the milk, then simmer for a further 10 mins.
- Cook the pasta following pack instructions. Drain and toss with the sauce. Grate over the parmesan to serve.
What do you need to make this recipe
