We love dishes like this! So cheap and easy yet tastes of Italian holidays. Try and find some good Italian sausages as they tend to be really well flavoured.
Wine Suggestion: the fresh and pure fruited Rocca delle Macie Chianti Vernaiolo was our successful match with this. With no oak this is a delicious expression of cherry fruited flavours that celebrates the freshness of the dish at the same time.
- 1 small red onion, finely sliced
- 3 red peppers, deseeded and cut into 2cm squares
- 4 pork sausages – try and get your hands on some Italian ones if possible
- 6 tbsp olive oil
- a couple of pinches of salt and chilli flakes
- 5 ripe tomatoes, peeled and roughly chopped (cover with hot water for a minute to make them easier to peel)
- 400g pasta, we used rigatoni but use any short pasta variety
- plenty of freshly grated Parmesan, to serve
Run a sharp knife down each sausage and remove the meat from inside the casing. Crumble roughly with your fingers to break it up a bit and set aside.
Over a medium-low heat, fry the onion in the olive oil with a small pinch of salt until soft but not browned. Add the chilli and sausage meat, crumbling it with your fingers, then fry, breaking the pieces up with the back of a wooden spoon until the meat is no longer pink. Add the peppers, another pinch of salt and cook, stirring every now and then, for another 10 minutes.
Add the tomatoes to the pan and cook for another 15 minutes or until the sauce is rich and thick and the peppers are very soft.
Meanwhile, cook the pasta in boiling salty water until al dente. Warm a large bowl, then mix the cooked pasta with the sauce and the grated Parmesan before serving.
(Original recipe published in The Guardian 18th July 2017.)
Jono & Jules do food & wine 
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