SPICY SAUSAGE RAGU

SLOW COOK 

SERVES 4

3 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
8 oz (250g) italian sausages, skinned and crumbled
1/2 tsp crushed red pepper flakes
1 tsp fennel seeds
1 tsp dried oregano
1 tbsp tomato paste
1 - 14oz (400g) can chopped italian plum tomatoes
salt, black pepper
1/2 cup (125ml) heavy cream
1 lb (500g) dried pasta
freshly grated parmesan to serve

Heat oil in a skillet. Cook onion and garlic over medium high heat, stirring frequently, until soft and pale gold, 5 minutes. Add sausage. Cook, stirring to break up, until colored, 10 minutes. Add red pepper flakes, fennel, oregano, tomato paste, and chopped tomatoes. Simmer, stirring occasionally, until thickened, 20 minutes. Add cream. Cook, stirring until heated through. Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Serve immediately with parmesan.

WHICH PASTA?

Medium or large tubes - ditali, penne, rigatoni, macaroni.

THINK AHEAD

Make ragu up to 3 days in advance. Cover and refrigerate. Alternatively, freeze up to 1 month in advance. Defrost overnight in refrigerator before reheating.

COOKS' NOTE

Be sure to use good-quality Italian sausage for this sauce. You can use Ihe sweet sausages or, for an even spicier ragu, use spicy sausages.