Variations of this sauce are made throughout Italy. The key is using well made meaty sausages (I use L'Authentic Traditional Toulouse sausage). Most shapes of sturdy pasta will make a good match.
- 400g meaty sausages
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, peeled and crushed
- 1 tbsp chopped rosemary
- ½ cup white wine
- 2 x 400g cans Italian style crushed tomatoes
- 1 tbsp tomato concentrate
- ½ tsp salt
- 400g rigatoni or chunky pasta
- small block pecorino or parmesan cheese for shaving over pasta
Split the skin on the sausages with a small sharp knife and discard skins. Roughly chop sausage meat.
Heat 1 tbsp of the oil in a saucepan over high heat. When the oil is nice and hot, add the sausage meat and let it brown, without stirring. Turn sausage meat over, brown briefly, then transfer to a side plate with a slotted spoon. Pour off the fat and wipe out the pan.
Add 2 tbsp oil to pan, lower heat to medium, then add garlic and rosemary. Cook just until the garlic colours, then pour in the wine. Cook until it evaporates by half.
Meanwhile, finely chop the sausage meat with a large knife, then add to pan with tomatoes and tomato concentrate, salt and a good grinding of pepper. Bring to a gentle bubble, then lower the heat and cook gently for 25 minutes, stirring often, until thick and pulpy.
Cook pasta in plenty of gently bubbling salted water until al dente. Drain and toss with sauce. Scatter over plenty of pecorino and serve.