- 1 tbsp olive oil
- 8 Gourmet Sausages, cut into chunky pieces
- 1 large onion , chopped
- 2 garlic cloves, crushed
- 1 tsp chilli powder
- 400g can chopped tomatoes
- 300g short pasta such as fusilli or penne
Put a large pan of water on to boil. Heat the oil in a large frying pan and fry the sausage chunks on a fairly high heat until they are golden brown all over. Now turn the heat down and add the onion and garlic, cooking them until they have softened.
Stir in the chilli powder and tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
Drop the pasta into the pan of boiling water and cook according to the pack instructions. Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers