Tagliatelle with Sausage and Ricotta

  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 400g peppery sausage or chorizo-style sausage, skinned and broken into chunks
  • 400g tin of chopped tomatoes with herbs
  • 400g tagliatelle
  • Handful of basil leaves
  • 100g ricotta
  • Fry the onion and garlic in the oil for 8 mins to soften, then add the sausage meat pieces and fry to brown all over before tipping in the tomatoes and simmering for 5 mins. Meanwhile, cook the tagliatelle in boiling salted water until al dente, then drain.
  • Season the sauce and toss through the pasta. Tear the basil leaves and stir into the sauce, then spoon into bowls and serve with plenty of black pepper.
20 mins
4 serving