TOMATO & SAUSAGE PASTA
You looking for a quick, satisfying, meaty meal? Well Ten Ten's got you covered. Nothing can ever beat the speed and the deliciousness of a good Italian pasta dish. This is a simple, like super simple sausage and tomato pasta that you can make in 10 minutes or less. This dish aims to extract the lovely flavours of any sausage of your choice and bind it together in a rich, fresh tomato sauce topped with little notes of basil. Imagine that lovely sauce just bound together with your favourite pasta, making the perfect lunch, and dinner for yourself, your friends and your family.
Here I use a good old classic English Cumberland sausage but this will work equally as well if not better with any sausage of your choosing. Feel free to use a spicy, rich chorizo, a classic English banger sausage, smoked beef sausages, pork chipolatas, or whatever you have on hand. There is no wrong way to make this dish, except not making it at all.
Quick & Simple
Set your pasta to boil in some boiling salted water according to package instructions.
Peel and finely mince 1/2 a white onion
Halve a bunch of cherry tomatoes, the amount is all up to you. I usually cut about 6-8 per serving.
Pasta of Choice
250ml Tomato Passata
1/2 White Onion
2 Links Sausage of Choice
1tb Balsamic Vinegar
In a large pan or wok heat up some oil over medium high and gently peel the skin of your sausage and break little nuggets of sausage meat into the pan.
Once your little sausage nuggets get a crusty crispy golden brown add in your onions and give it a good mix together.
Add in your tomato passata and let it simmer away on medium low heat. Whilst it is simmering wash and finely chop up some fresh basil and set aside.
Once your pasta is just a minute away from being cooked add 1 cup of pasta water into your sauce, along with your drained pasta.
Add in your cherry tomatoes, and your chopped basil. Give it a good stir around. Season with salt and pepper and 1tb of balsamic vinegar. Let it simmer down till a thick fragrant sauce it achieved.
Plate up with some parmesan cheese and some extra basil.