Spicy Sausage Ragu with Pasta
|Extra virgin olive oil||3 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Italian sausages||8 Ounce, crumbled (250 Gram)|
|Chili flakes||1⁄2 Teaspoon, crushed|
|Fennel seeds||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Tomato puree||1 Tablespoon|
|Italian plum tomatoes||14 Ounce, chopped (400 Gram)|
|Double cream||5 Fluid Ounce (150 Milliliter)|
|Dried pasta||1 Pound (500 Gram)|
|Parmesan||1 Tablespoon, grated|
Heat oil in a large frying pan.
Cook onion and garlic over medium-high heat, stirring frequently, until soft and pale gold, 5 minutes.
Cook, stirring to break up, until coloured, 10 minutes.
Add chilli flakes, fennel, oregano, tomato puree and chopped tomatoes.
Simmer, stirring occasionally, until thickened, 20 minutes.
Cook, stirring until heated through.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta to the hot sauce.
Toss well to coat.
Serve immediately with parmesan.