Penne with Sausage, Tomato and Sage

Preparation info
  • Serves


    • Difficulty


Appears in

By David Eyre

Published 2009

  • About

This recipe was brought to the Eagle by Paulo Santos. It was one of the first dishes I cooked here. I like it for its simplicity most of all, but also for its rough and ready-ness. It’s very ‘Eagle’ – boisterous and filling.


  • 3 tablespoons olive oil
  • 6 good-quality pork and herb sausages
  • 1 red on


Heat the oil in a frying pan. Peel the skins from the sausage and crumble the sausage meat into the oil, frying it gently until cooked. Add the onion and garlic and cook until soft and translucent. Then add the drained tomatoes and cook gently, covered, for 20 minutes or longer, until you have a thick sauce. Add the sage to the sauce 5 minutes before the end and season to taste.