Chunky sausage and tomato pasta


  • 1 tbsp olive oil
  • 1lb Birketts Lincolnshire pork sausages
  • 2 garlic cloves, crushed
  • 1 glass of medium white wine
  • 1tbsp tomato puree
  • 1 can chopped tomatoes
  • 500g penne/fusili pasta
  • Handful of fresh basil leaves, torn
  • Parmesan
  • Black pepper


  1. Heat the olive oil in a large pan on a low heat and add the sausages. Fry gently until golden brown.
  2. After ten minutes add the garlic. After a further minute add the white wine. Boil until it is reduced by half.
  3. Stir in the tomato puree, chopped tomatoes and season with salt and pepper. Simmer for 15 minutes until the sauce has thickened.
  4. Meanwhile cook the pasta according to instructions on the pack. Drain and add to the sausages and sauce.
  5. Add the torn basil and parmesan cheese (if required).

Serve immediately.