Old english sausages ragu'

It’s again the time of the year when it’s tradition to cook and eat sausages all around UK: from the 31^st of October to the 6^th of November it was “the sausage week”. If you have been out on the 5^th of November for the bonfire night, you probably know that the traditional dish of the day is bangers and mash, but lots are the recipe you can find with sausages… even in the italian cuisine.

So for my weekend I decide to treat me with a new pasta recipe: Penne a candela with sausages ragu’.

For the occasion I went in a specialized butcher near Marylebone: The Ginger Pig… no other name could be more right for the product I was looking top buy. The shop was full of costumers and the smell of the sausages I bought it was irresistible. I choose the Old English Sausage, just made with english pork and herbs.

Here is the recipe for 3-4 people:

- 350/400 gr of  pasta: we hardly recommend Penne a Candela Pastificio dei Campi

- 3 sausages

- A jar of peeled tomatoes

- Half onion

- olive oil

- A glass of red wine

- Salt and pepper

- Fresh rosemary

Place some oil on the bottom of a pot, and soon after the finely chopped onion. Let it cook a bit and then add the sausage. Take off the skin and mince it in the pot. Let it get brown and then add the wine slowly. Then add the tomatoes, salt and pepper. Let simmer, stirring occasionally for about half an hour.

Prepare the pasta al dente then drain it and toss it in the sauce for a few minutes before serving. Add some Parmesan if you like but I can tell you that without is divine anyway!