This tasty, yet simple, dish can be traced back to the first written record of pasta with tomato sauce, which can be found in the 1790 cookbook L’Apicio Moderno by Roman chef, Francesco Leonardi. Prior to the addition of tomato sauce, pasta was eaten dry with the fingers. Once the liquid sauce was introduced, it demanded the use of a fork!
Cooking time: 30 minutes
- 500g penne pasta
- 750g sausages
- 1 small onion, finely sliced
- 2 bay leaves
- 2 cloves garlic, crushed
- 1 chilli pepper (de-seeded) diced
- 1 tsp. fresh sage leaves, chopped
- 75ml Macadamia nut oil
- 150ml thick cream or crème fraiche
- 2 tins plum tomatoes
- castor sugar
- 2 tblsp. Ale-Gar©®
- A little Parmesan cheese to serve
- Pre-heat the oven to 240C, 475 F / Gas 9.
- Cook the pasta in plenty of boiling salted water for approx. 9 mins.
- Meanwhile, heat the Macadamia nut oil in a large pan.
- Add the shallot (onion), garlic, and sausage and cook gently for 2-3 mins.
- Now add the rosemary, sage, chilli, bay leaves and mix well together.
- Add the tomatoes, sprinkle with castor sugar and Ale-Gar©®, and then place into a pre-heated oven and roast off for 6-8 mins.
- Remove and then add the cream, and stir well on the hob over a gentle heat.
- Drain the pasta and add the tomato cream, stir well and serve immediately with a little Parmesan cheese.