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Ingredients
Serves: 4
Time: 30 minutes
- 6 good-quality sausages
- 3 red onions
- 4 garlic cloves
- 2 sprigs rosemary
- 2 anchovies
- 50g butter
- 350g bucatini
- Pinch chilli flakes
- 2 tbsp balsamic vinegar
- 150ml chicken stock
- 10 sage leaves
- Olive oil
- Salt and freshly ground black pepper
Method
- Firstly, set a deep-sided frying pan over a medium heat and drizzle with a little olive oil. Squeeze the meat out of the sausages straight into the pan, forming little sausage meatballs, and cook for 5 - 6 minutes, turning occasionally, until golden. If you want to add extra flavour you can add some chilli flakes. Remove from the pan and set aside.
- Thinly slice the red onions and add them to the pan with a glug of olive oil and fry gently. Add a pinch of salt and let it cook together until the onion starts softening.
- Whilst the onions cook, get your pasta water up to a steady boil and cook according to the package instructions.
- Finely slice the garlic, add it to the onion mixture and let it all soften. Roughly chop the anchovies and strip the leaves from 2 sprigs of rosemary.
- Add a few tbsps of olive oil and heat for a few minutes. Fry the sage leaves for a minute or until fragrant and a deep green then remove to some kitchen paper to drain.
- Back to the onions, add some butter and the rosemary to the pan
- Add the anchovies, balsamic vinegar and stock then add the sausages back into the pan and bring everything to a simmer, cooking for 5 -6 minutes to cook the sausages through.
- Add the cooked pasta to the sauce, stirring the pan constantly to coat the pasta in all of that lovely sauce.
- Serve in bowls with a glug of extra virgin olive oil, some black pepper and the fried sage leaves scattered on top to finish it off.
