- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely chopped
- 400g pack good-quality sausage, skins removed, broken into small chunks
- 400g can chopped tomato
- 400g tagliatelle
- handful basil, reserving smaller leaves to garnish
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- ½ x 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.