Spaghetti Pomodoro with Sausag

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Spaghetti		120g
Salt for the pasta		1-1.5% of water
Garlic		1 clove
Dried chilli		1
Olive oil		3 tbsp
Onion		1/6
Pancetta		50-60g
Tinned chopped tomatoes		1 (227g)
Sausage		1

Method

Prep

5min

Cook

10min

Here are the ingredients. The garlic gives a good aroma, the onion gives good sweetness and the pancetta releases a lovely oil.

Cut the sausage into small pieces.

Put the smashed garlic and olive oil in a frying pan and turn the heat on to medium.

When the garlic starts to bubble, add the chopped onion, pancetta and sausage and fry.

Start cooking the spaghetti. Use 10-15g salt for 1 litre water.

When the pancetta has shrunk, add the dried chilli and 2 ladles of pasta water.

Add the tinned tomatoes and turn the heat up to high. Shake the pan to emulsify.

When the sauce is reduced, add more pasta water and reduce further.

Drain the pasta and add to the frying pan and mix well for 1 minute. Scrape the burnt bits in the pan into the sauce.

It's ready to transfer to a serving dish. Sprinkle lots of grated Parmigiano reggiano if you like.

Tips & Note

●Adding a small amount of onions makes this more exclusive - you can keep or remove the garlic and chilli as you like
●The pancetta, sausage, onion and garlic give great flavour, you won't need any further seasonings
●Emulsify the sauce well (mixing the oil and water), this will give a good sauce

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