- STEP 1
Finely dice your garlic. Add a tablespoon of olive oil to a deep pan and place over a low-medium heat. Using a knife, slice along the sausages to remove and discard all of the casings. Break up the sausage meat a little with you fingers and add to the pan, stirring frequently whilst it cooks to break up the pieces and brown all of the meat. If it starts to burn, add a little more oil or turn down the heat.
- STEP 2
Once meat is entirely browned, add the diced garlic and sauté for 1 minute. Add the jar of passata and allow to bubble away over a medium heat with lid on but slightly askew for about 20 minutes, or whilst you cook your pasta. (NB the sauce will splash a bit, hence the lid on, so be very careful not to get burnt by any splattering sauce when you take the lid off!)
- STEP 3
During this cooking time, add any optional extras to your taste such as a splash of balsamic vinegar and a tiny pinch of saffron (my favourite) or some dried chill flakes if you want it spicy! Kids tend to like it best just as is.
- STEP 4
Meanwhile cook your pasta or super speedy fresh gnocci. Serve this with sauce over the top and a sprinkle of parmesan cheese.
This goes well with any side salad, but particularly a rocket salad.
Any remaining sauce can be frozen and reheated thoroughly another day.