SAUSAGE, CHILLI TOMATO AND RICOTTA PASTA
1/2 tbsp olive oil
small knob of butter
1 shallot, very finely chopped
1 stick celery, very finely chopped
1 garlic clove, finely chopped
3 free-range pork sausages
8 chilli blush tomatoes (Sacla do a good version), chopped
4 tbsp chicken stock or water, hot
1 tbsp tomato puree
150g amori pasta
handful chopped parsley leaves
Heat the olive oil and butter in a pan over a medium-low heat. When the butter has melted, add the shallot, celery and garlic and sweat, covered, for 5 minutes until soft but not coloured.
Remove the meat from the sausages and add to the pan, breaking up lumps with the back of a wooden spoon. Fry gently for 10 minutes until browned and starting to caramelise. Then, stir in the chopped chilli tomato, hot chicken stock/water and tomato puree. Season with salt and black pepper and cook for 5 minutes.
Meanwhile, bring a pan of salted water to the boil and add the pasta. Cook for 8 minutes until al dente or according to according to pack instructions. Drain, reserving 1 tbsp of the pasta water and stir through the sausage sauce.
Stir the ricotta and the chopped parsley through the pasta and season again to taste. Serve with a crunchy salad and bread for mopping.