The recipe
Penne with Spicy Sausage And Rosemary Ragù
Medium
4
45 mins–1 hr
- Preparation time
- 15 minutes
- Cooking time
- 40 minutes
Ingredients
- 2 tbsp Filippo Berio Olive Oil
- 2 garlic cloves, peeled and crushed
- 1 red onion, peeled and chopped
- 200g spicy sausage, skin removed
- 2 sprigs of fresh rosemary, removed from stalks
- 1 small glass red wine
- 1 x 400g tin chopped tomatoes
- 3 tbsp Filippo Berio Sun Dried Tomato Pesto
- 400g penne pasta
- Freshly grated Pecorino cheese
Cooked With
Pesto
Made with delicious sun dried tomatoes and Filippo Berio Extra Virgin Olive Oil, this pesto is perfect for pasta recipes, sandwiches and bruschetta!
Method
In a large deep sided frying pan, add the olive oil, onion and garlic. Cook for 10 minute over a low heat. Add the sausage meat and rosemary and cook for a further 5 minutes until the meat is browned.
Add the red wine and turn the heat up. Cook for 2 minutes until the wine has almost evaporated.
Add the Filippo Berio Sun Dried Tomato Pesto and the tomatoes and simmer for 20 minutes.
Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes or according to packet instructions.
Drain the pasta, leaving a little of the water in the pan then return the pasta to the pan. Stir in the sausage ragù and serve with a good helping of grated pecorino cheese.
