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