- Preparation time:
- Cooking time:
- 4 Serves
- 500g linguine
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 Italian sausages
- 100g mild pancetta, roughly chopped
- 400g can diced tomatoes
- ¹⁄³ cup water
- ½ tsp dried chilli flakes
- 1 cup finely grated parmesan
- 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.
- Heat olive oil in a large heavy-based pan over a medium heat. Add onion and cook for 2-3 minutes or until tender.
- 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.
- 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
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.