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Ingredients:
3 tbsp extra virgin olive oil
4 slice bacon, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
400 g tins chopped tomatoes
1 hot chilli pepper
4 Italian-style sausages
250 g Penne pasta
2 tbsp flat-leaf parsley, chopped
2 tbs basil
70 g Parmesan freshly greated
Method:
1. Heat the oil in a large saucepan over a medium heat and cook the bacon, onion and garlic, stirring occasionally, for 5 minutes.
2. Add the chopped tomatoes and the whole chillies and bring the mixture to the boil.
3. Cut each sausage into 3cm (1¼in) lengths and add them to the pan. Cover the pan, reduce the heat a little and simmer gently for 20 minutes.
4. Boil the sauce, uncovered, for 5 minutes to reduce a little. Season to taste with salt and freshly ground black pepper.
5. Meanwhile, bring a large saucepan of salted water to the boil. Add the penne and cook for 8-10 minutes, or until the pasta is al dente.
6. Drain the pasta and return it to the saucepan. Remove the chillies from the sauce, then pour the sauce over the penne and stir in the parsley. Divide between plates and serve accompanied with the grated Parmesan.
Enjoy!
Recommended wine:
Louis Martini Sonoma Cabernet Sauvignon (2009)
The 2009 Sonoma County Cabernet Sauvignon was crafted from several of Sonoma County’s most prestigious appellations and blended seamlessly to bring together the unique characteristics of each, creating a superbly balanced Cabernet Sauvignon.
The wine offers many layers, featuring aromas and flavors of red cherry, blackberry and fresh sage with an underlying dry creek dustiness.
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