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Serves 3-4
Ingredients:
For the sauce:
375g sausage meat
2 red onions (sliced into half moon quarters)
2-3 mini peppers (chopped)
1 garlic clove (grated)
1tsp fennel seeds
1tsp oregano
1tsp chipotle chilli flakes
Pinch of sea salt & black pepper (to taste)
Small glass of red wine (125ml ish)
1 can nice chopped tomatoes
1/2 can water
1 sprig fresh rosemary
Note: reserve 1 small cup of pasta water to finish sauce
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For the crumb topping:
3tbsp breadcrumbs (I used a mix of panko & old sourdough)
1/2tsp garlic granules
1/2tsp oregano
Small drizzle olive oil to cook
Method:
- first brown the sausage meat for a couple mins (drain off any excess fat but leave a tiny bit to cook the veg). Then chuck in the onions & peppers. Give it all 3-5mins to soften (mixing every so often) then grate in the garlic + all seasonings.
- after another min or so, add the red wine & let it boil off whilst scraping the bottom of the pan with a wooden spoon to deglaze (you don't want to smell alcohol – give it a couple mins).
- add the tinned tomatoes + water then nestle in the rosemary sprig. Cook it for a good hour uncovered on a low heat (less is fine, but longer = more flavour). Check every so often, add a splash of water if needed. Turn off the heat & pop a lid on. It's ready to reheat whenever you cook your pasta – just add a little of the pasta cooking water to bring it all together at the end.
- to finish, put all the crumb ingredients into a frying pan & gently cook until golden (approx. 3-5mins). Stir & keep an eye on it; this will all of a sudden happen and you don't want burnt crumbs! Top your cooked pasta dish.
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