350g Conchiglie Rigate
- 8 sausages
- 2 garlic cloves
- 1 onion
- 1 red chilli
- 1 tin plum tomatoes
- 150ml cider
- Cider vinegar
- Salt and pepper
Step by Step Instructions
Remove the skins from the sausages and brown the meat in a large pan.
Remove the meat from the pan, set the heat to low, add a drizzle of oil and then add finely chopped onion, garlic, rosemary and chilli, season and cook for 10 minutes.
Add the sausage back to the pan, turn up the heat and then deglaze the pan with cider.
Once the cider has cooked out, add the tomatoes, fill the empty can with water and add that too.
Bring the sauce to a simmer.
Season with salt, pepper and a small splash of cider vinegar if you like.
Put a lid over the sauce and cook in the oven at 150˚C for 90 minutes.
Remove the lid and keep the sauce warm over a low heat.
Cook the pasta for 1 minute less than the instructions say.
Add the pasta directly to the sauce and mix well over a low heat.
Serve in bowls and top with pecorino and finely chopped parsley if desired.