- 400 g spaghetti, cooked according to package instructions
- Basil leaves, torn, for serving
- For the sauce:
- 500 g lamb sausage
- 1 onion, finely chopped
- 1 T olive oil
- 2 cloves garlic, crushed
- 1 fresh red chilli, chopped
- ½ cup dry red wine or beef stock
- 1 x 400 g can Italian tomatoes, crushed
- 1 t dried oregano
- Sea salt and freshly ground black pepper, to taste
To make the sauce: Cut the sausage into shorter lengths. Slit the casing on each length and slip it off the sausage meat. Stir-fry the sausage meat with the onion in the heated oil – continue stirring to break up the sausage meat and pour off the fat as it is released. Stir the meat until it starts to colour then stir in the garlic and chilli. Pour in the wine or stock and continue stirring until the liquid is absorbed. Add the tomato and oregano.
Gently simmer for 20 minutes, stirring now and again. Check seasoning.
To serve: Serve the sausage sauce with the cooked spaghetti and garnish with the torn basil leaves.
Per serving: 3216.6 kJ, 28 g protein, 29.1 g fat, 92.3 g carbs
This is a robust, chunky sauce, full of texture and flavour. Remember, the smaller the chilli, the hotter, so use a bigger one for a milder flavour or simply omit, if preferred. Slipping the casing off the sausage is not as fiddly as it sounds, promise.