Smashed Sausage Pasta

Method

1. 1. Firstly, set a deep sided frying pan over a medium heat and drizzle with a little olive oil.
2. 2. Squeeze the meat out of the sausages straight into the pan, forming little sausage meatballs, and cook for 5 - 6 minutes, turning occasionally, until golden. If you want to add extra flavour you can add some chilli flakes. Remove from the pan and set aside.
3. 3. Thinly slice the red onions and add them to the pan with a glug of olive oil and fry gently. Add a pinch of salt and let it cook together until the onion starts softening.
4. 4. Whilst the onions cook, get your pasta water up to a steady boil and cook according to the package instructions.
5. 5. Finely slice the garlic, add it to the onion mixture and let it all soften.
6. 6. Add a few tablespoons of olive oil and heat for a few minutes. Fry the sage leaves for a minute or until fragrant and a deep green then remove to some kitchen paper to drain.
7. 7. Back to the onions, add some butter and the rosemary to the pan along with the anchovies, balsamic vinegar and stock then add the sausages back into the pan and bring everything to a simmer, cooking for 5 -6 minutes to cook the sausages through.
8. 8. Add the cooked pasta to the sauce, stirring the pan constantly to coat the pasta in all of that lovely sauce.
9. 9. Serve in bowls with a glug of extra virgin olive oil, some black pepper and the fried sage leaves scattered on top to finish it off.

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Ingredients

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