Chunky sausage & tomato pasta

Jazz up sausages with this spicy tomato pasta

1 tbsp olive oil 4 thick pork sausages, cut into bite-sized pieces 2 garlic cloves, crushed 200ml medium white wine 1 tbsp tomato purée 400g can chopped tomatoes 500g pack rigatoni or penne Handful basil leaves, torn (optional) Parmesan, to serve

1 Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.

2 Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.

3 While the sauce cooks, boil the pasta according to pack instructions, and drain. Stir in the basil, if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.

TOMORROW’S RECIPE: TOMATO SAUCE

PREP: 5 MINS COOK: 20 MINS SERVES 4

Recipe of the day brought to you in association with BBC Good Food Magazine. Subscribe today and get your first five issues for £5 (direct debit). Visit buysubscriptions. com/goodfood and enter code GFMIRROR19 or call 03330 162 124 and quote GFMIRROR19