Penne con Sugo di Salsiccie alla Adam

Penne with a Slow-Cooked Sausage Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 2 tablespoons olive oil
  • 8 Italian spiced, fresh pork sausages, meat removed from skins and crumbled


Heat the oil in a large pan, and fry the sausagemeat, stirring and breaking up the pieces. After the juice from the meat has evaporated and the fat begins to run, add the onion, garlic, chilli and bay leaves. Cook gently for almost 30 minutes until the onions are brown. Pour in the wine, increase the heat and cook until the wine evaporates. Now add the tomatoes, lower the heat, and simmer gentl