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Ingredients
- 2 tbsp Filippo Berio Classico Olive Oil
- 2 garlic cloves, peeled and crushed
- 1 red onion, peeled and chopped
- 200g spicy sausage, skin removed
- 2 sprigs of fresh rosemary, removed from stalks
- 1 small glass red wine
- 1 x 400g tin chopped tomatoes
- 3 tbsp Filippo Berio Sun Dried Tomato Pesto
- 400g penne pasta
- Freshly grated Pecorino cheese
Method
- In a large deep sided frying pan, add the Filippo Berio Classico Olive Oil, onion and garlic. Cook for 10 minute over a low heat. Add the sausage meat and rosemary and cook for a further 5 minutes until the meat is browned.
- Add the red wine and turn the heat up. Cook for 2 minutes until the wine has almost evaporated
- Add the Filippo Berio Sun Dried Tomato Pesto and the tomatoes and simmer for 20 minutes
- Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes or according to packet instructions
- Drain the pasta, leaving a little of the water in the pan then return the pasta to the pan. Stir in the sausage ragù and serve with a good helping of grated pecorino cheese
