Ingredients
350g Conchiglie Rigate
- 8 sausages
- 2 garlic cloves
- 1 onion
- 1 red chilli
- 1 tin plum tomatoes
- Rosemary
- 150ml cider
- Cider vinegar
- Pecorino
- Parsley
- Salt and pepper
Step by Step Instructions
Step 1
Remove the skins from the sausages and brown the meat in a large pan.
Step 2
Remove the meat from the pan, set the heat to low, add a drizzle of oil and then add finely chopped onion, garlic, rosemary and chilli, season and cook for 10 minutes.
Step 3
Add the sausage back to the pan, turn up the heat and then deglaze the pan with cider.
Step 4
Once the cider has cooked out, add the tomatoes, fill the empty can with water and add that too.
Step 5
Bring the sauce to a simmer.
Step 6
Season with salt, pepper and a small splash of cider vinegar if you like.
Step 7
Put a lid over the sauce and cook in the oven at 150˚C for 90 minutes.
Step 8
Remove the lid and keep the sauce warm over a low heat.
Step 9
Cook the pasta for 1 minute less than the instructions say.
Step 10
Add the pasta directly to the sauce and mix well over a low heat.
Step 11
Serve in bowls and top with pecorino and finely chopped parsley if desired.
