Once you master the perfect homemade tomato pasta sauce, I promise you, you’ll never go back to the jar. Full of flavour, no hidden nasties and super easy to make! I make a big batch and freeze it in portions ready for a lazy lunch!
This is also a perfect store cupboard dinner – if you’re like me you always have a packet of sausages in the freezer and everything else can be substituted for things I’m sure you’ll have at the back of your cupboards!
Serves 2 / Ready in 20 minutes
Pasta of your choice (I use linguine or tagliatelle)
1 tin of chopped tomatoes
1 tsp garlic granules / 2 cloves of fresh garlic
1 tsp dried Italian herbs
Generous glug of red wine
2 tsp balsamic vinegar
Handful of fresh basil / dried basil
Parmesan to serve
Pinch of chilli flakes
- Finely chop onion & garlic and fry in a little oil until softened. Add in the dried herbs with the balsamic vinegar & wine and cook until reduced
- Add in the chopped tomatoes, sugar, chilli flakes & season well – leave on a low heat to reduce further
- Squeeze the sausages from their skins creating meatball like chunks. Heat oil in a pan and add the sausages
- Bring salted water to a boil and cook pasta according to packet
- Once the sausages are browned, add half of the fresh basil followed by the tomato sauce with a ladle of pasta water
- Add the pasta directly into the pan and coat with sauce – you may want to add more pasta water at this stage to make sure the sauce coats the pasta well
- Serve with fresh basil & a sprinkling of parmesan!