This Italian sausage pasta is one of those recipes that shows you don’t need many ingredients to make something delicious. The flavours are simple, rich and meaty, with a moreish lightly spiced taste. Perfect for a family dinner.
1bunchFlat Parsleyfinely sliced (Stalks removed and finely sliced)
Firstly, make sure the sausages are de-cased into a bowl. (Check Notes)
In a large pot or large deep sauté pan, sauté the onions over medium heat for 5-6 minutes until softened. Add garlic and sauté for an additional minute.
Turn up the heat to high and quickly add the Italian sausage mince. Now break up the mince with a wooden spoon and occasionally stir until any liquid has evaporated.
Turn down the heat to medium and add wine. Deglaze the pan (scrape any brown bits stuck to the bottom of the pan). Add milk and bring to a slight simmer for 10-15 minutes (this will to help tenderise the meat).
Add passata or tinned tomatoes and bring to a slight boil. Turn down to a simmer and add finely sliced parsley stalks and optionally chilli fakes. Leave to simmer for 1 hour gently.
Once the sauce is nearly ready, cook pasta in a generously salted pot of boiling water for 1 minute less than desired. Drain and add to the sauce and finish cooking the pasta in the sauce for 2-3 minutes.
Serve grated parmesan.
If you have Italian sausages, take off and dispose of the casing, then add the mincemeat into a large mixing bowl.
If you don't have Italian sausages, it is best to use plain good quality sausages and make your spice mix. Take the casing off and place the mincemeat in a bowl. Add a spice mix of 1 bunch of sliced fresh parsley, 2tsp paprika, 1tsp cayenne pepper, 1/3 tsp crushed fennel seeds/ground fennel seeds, 2 minced garlic cloves and 1 tsp mild chilli flakes (optional) and fold together.