Sausage Pasta

Ingredients

• Birricini pasta dried

• ¼ cup extra-virgin olive oil

• ½ onion, chopped

• 3 cloves garlic, chopped

• 1 carrot, chopped

• 1 stick celery, chopped

• 3 pork sausages, cut into pieces

• Pork sausages, sliced or snipped into small pieces

• Salt to season

• 3 tablespoons butter

• 1 zucchini, diced

• 1 tablespoon tomato paste

• 1 teaspoon dried oregano

• ¼ cup Fresh basil leaves

• Bay leaf

• Fresh parsley, chopped

• Parmesan cheese, freshly grated

Method

1. Begin by placing a pot of salted water on to boil for the pasta. Once boiling, add the pasta and cook according to the time on the packet, stirring after the first minute to prevent sticking.

2. Heat a large pan over high heat and add a generous amount of extra-virgin olive oil. Add the chopped onion, garlic, carrot and celery and cook until they begin to soften. Season lightly with salt. 

3. Add the pork mince to the pan, breaking it up with a spoon so it begins to brown in small, chunky pieces. Add the sliced sausages and continue frying until everything is golden and sizzling.

4. Stir in a knob of butter, followed by the diced zucchini. Add tomato paste and cook it out briefly so it darkens and sweetens. Sprinkle in dried oregano and tear in a few basil leaves. Add a bay leaf.

5. Ladle a small amount of pasta water into the pan to help form a light sauce. When the pasta is just shy of fully cooked, transfer it straight into the pan with a little of the cooking water still clinging to it. Toss everything together over the heat so the pasta absorbs the sauce.

6. Finish with chopped fresh parsley and adjust seasoning with a little extra salt if needed. Top generously with freshly grated Parmesan and toss again so the cheese melts into the hot pasta.

7. Serve immediately while glossy and steaming.