sausagescut into 1.5 cm pieces with a sharp knife, any flavour or meat type700 g
garlic clovesfinely chopped2
chicken stock / brothlow sodium, or substitute water¾ cups
tomato passata700 g
dried Italian herb mix½ tsp
cooking/kosher salt½ tsp
red pepper flakesoptional, or a pinch of pepper¼ tsp
basilstalk for sauce, leaves for garnish (optional)1 sprig
Parmesanfinely grated, for serving~½ cupest.
pastaof choice, or substitute polenta, mash, or make subs350 g
Steps
1
Heat olive oil in a large non-stick pan over high heat. Add the sausage pieces and brown for 3-4 minutes (still raw inside). Add the chopped garlic for the last 15 seconds, being careful not to burn it.
2
Add the chicken stock and reduce by half (about 1 minute). Add the tomato passata, dried herbs, salt, red pepper flakes, and basil stalk. Simmer for 4 minutes. Serve garnished with plenty of grated Parmesan and reserved basil leaves. If serving with pasta, toss the meatballs and sauce with the cooked pasta and 1/2 cup pasta cooking water, stirring over medium heat for 1-2 minutes until the sauce clings to the pasta.
PrimedTableBETA
