- 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 can tomatoes
- 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.