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  • 2 shallots, finely chopped
  • 3 cloves garlic, crushed
  • 3 T extra virgin olive oil
  • 8 pork sausages
  • 8 large brown mushrooms, sliced
  • 1/3 cup white wine
  • 1/3 cup organic tomato purée
  • 1 x 400 g tomatoes, canned
  • 2 sprigs fresh rosemary
  • 2 packets Italian spaghetti
  • ½ cup cream
  • Parmesan, for serving
  • sea salt and freshly ground
  • black pepper

Pan-fry the shallot and garlic in 2 T olive oil on a low heat until softened.

Squeeze out the pork-mince filling from the sausage cases and fry with the mushroom until golden.

Add a glug of white wine and simmer until slightly reduced.

Pour in the tomato purée and canned tomato and stir in the rosemary. Simmer on a medium to low heat for 10 to 15 minutes, stirring occasionally.

Cook the spaghetti in a saucepan of rapidly boiling water until al dente and drain. Drizzle into the pasta the remaining 1 T of olive oil and toss to coat. Stir in the cream.

Toss the spaghetti in the sauce. Grate over a generous sprinkling of Parmesan and season to taste.

Cook’s notes: As an alternative, use beef or chicken sausages instead of pork. For a vegetarian dish, replace the sausage meat with slices of brinjal.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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