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Italian sausages are available in all supermarkets and from most butchers. They are usually pork-based (although they may also be made with beef or veal) and have added spices such as chilli, fennel and garlic. As they are coarse-ground rather than fine, the meat stays in lovely large bits throughout the sauce.
1. Cook linguine in a large quantity of rapidly boiling salted water until just tender. Drain, leaving a little cooking water clinging to the pasta; return to pan.
2. Heat olive oil in a large heavy-based pan over a medium heat. Add onion and cook for 2-3 minutes or until tender.
3. Remove sausage from casing and add to onion. Cook, breaking up sausage meat with a wooden spoon, for 3-4 minutes or until golden. Add pancetta and cook for 2 minutes, stirring until mixture is well combined.
4. Add diced tomato, water and chilli flakes to sausage mixture. Bring slowly to the boil, then reduce heat and simmer for 2 minutes or until sauce has thickened slightly. Add sausage mixture and parmesan to pasta and toss to combine.Try Fast Ed's pasta lambonaise