The ultimate warming winter pasta dish. Eat it on a chilly day, it’s like a radiator for your insides. Feeds 2 generously
- 1 tbsp veg oil
- 4 sausages
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 3 tbsp tomato puree
- 1 beef stock cube
- 250ml red wine
- 1 tin chopped tomatoes
- ½ tsp sugar
- 1 bay leaf
- ½ tsp dried thyme
- Salt and black pepper
- 200g pasta shapes
- Cheddar, grated
- In a deep frying pan, heat the oil over medium high
- Squeeze the sausages into pieces into the pan and break up further with a wooden spoon
- Cook until well-browned and then remove from the pan
- Reduce the temperature and add the onion, celery, carrot and garlic to the pan
- Cook, stirring often, until soft
- Add the stock cube and tomato puree, stir well to combine and cook for a couple of mins
- Add the wine and turn the heat up. Use the liquid to scrape the brown off the bottom of the pan
- Add the tinned tomatoes, half a tin of water, thyme, bay leaf, sugar, salt and pepper
- Bring to a bubble, then add the sausage back in
- Simmer for 20-30 mins until thickened and rich
- In the meantime, pre-heat the oven to 170C fan (190C) and cook the pasta in salted boiling water, draining it 2-3 mins before it’s fully cooked
- Mix the undercooked pasta with the sauce and tip the whole thing into a casserole dish, top with grated cheese and bake for 20-30 mins until golden and bubbling
- Allow to sit for 10 mins until it’s slightly less hot than a lake of boiling lava, then serve with a crispy green salad
Sophie cooks 