Pork Sausage Ragu

A recipe for: Friends and friends’ friends
Must include: Quick and impressive.
Can’t have: Too many ingredients or take too much time.
To eat: with a bottle of Italian red, handmade cavatelli or dried rigatoni, the good-cheap Woolworths-brand garlic bread (the $2 a loaf style).

You'll Need

6 pork and fennel sausages
2 cloves minced garlic
2 400g tins of Mutti polpa with 2tbsp of tomato paste or around 750g of nice passata
A tins worth of water (maybe more?!)
1 tsp chilli flakes
½ tin of anchovies (or a whole tin if you’re crazy)
A splash (2tbsp-ish) of red wine vinegar — this depends on the tomatoes
Parmesan rind
Basil
Parmigiano Reggiano to serve

Make It

Add a drizzle of oil to a large saucepan. Squeeze the sausage mince from their skins into the pan and cook for a little while breaking up with a spatula — about 5 min.Add the tomatoes, paste, water, parmesan rind, anchovies and chilli. Bring up to a simmer and leave the lid half on. Cook for 30 mins or so, check if you need to add any extra water (you’ll be adding pasta water later so on the dryer side is good). Taste and add the vinegar if you need it. Also add salt, pepper and more chilli if you want.If there’s too much sauce for the amount of pasta you’re cooking, take some out now (it freezes very well). You can always add it back in later if you need. Cook the pasta and toss it back through the sauce with some pasta water (a cup or so).Serve with basil and grated Parm.