Ingredients

Method

• 2 shallots, finely chopped
• 3 cloves garlic, crushed
• 3 T extra virgin olive oil
• 8 pork sausages
• 8 large brown mushrooms, sliced
• 1/3 cup white wine
• 1/3 cup organic tomato purée
• 1 x 400 g can tomatoes
• 2 sprigs fresh rosemary
• 2 packets Italian spaghetti
• ½ cup cream
• Parmesan, for serving
• sea salt and freshly ground
• black pepper

Method

Ingredients

Pan-fry the shallot and garlic in 2 T olive oil on a low heat until softened.

Squeeze out the pork-mince filling from the sausage cases and fry with the mushroom until golden.

Add a glug of white wine and simmer until slightly reduced.

Pour in the tomato purée and canned tomato and stir in the rosemary. Simmer on a medium to low heat for 10 to 15 minutes, stirring occasionally.

Cook the spaghetti in a saucepan of rapidly boiling water until al dente and drain. Drizzle into the pasta the remaining 1 T of olive oil and toss to coat. Stir in the cream.

Toss the spaghetti in the sauce. Grate over a generous sprinkling of Parmesan and season to taste.

Cook’s notes: As an alternative, use beef or chicken sausages instead of pork. For a vegetarian dish, replace the sausage meat with slices of brinjal.