A GREAT AND RICH TAKE ON SUGO DI SALSICCE
This is a richly satisfying, luxurious pasta dish and a great way to eat the mighty black pudding. I adore the stuff. It goes well with the pasta and the sausages and looks velvety dark on the plate. Be bold and brave – give it a go as soon as possible!
You will be glad you did!
2 tbsps Olive oil
4 Italian fresh pork sausages, meat removed from skins and crumbled (if you can’t get them easily – just use good quality pork sausages)
100 gm of a good black pudding sliced
1 small onion peeled and chopped.
Good pinch of dried red chillies
2 bay leaves
Small handful of fresh rosemary or tbsp of dried
Half a glass of red wine
500 gm passata
Sea salt and freshly ground black pepper
500 gm rigatoni
Parmesan to serve
Heat the oil in a large pan, and fry the sausage meat, stirring and breaking up the pieces.
After the juice from the meat has evaporated and the fat begins to run, add the onion, garlic, chilli, rosemary bay leaves and a little grind of sea salt and black pepper.
Cook gently for almost 30 mins until the onions are browning. Add the black pudding. Stir for about five minutes to let the black pudding cook and crumble slightly with the sausage mixture.
Pour in the wine, increase the heat and cook until the wine evaporates. Now add the passata, lower the heat, and simmer gently for about 30 minutes.
Cook the pasta and drain well. Add the pasta back to its pan and stir in the sauce mix then serve to a hushed reverence!