(Serves 4)

  • 50 ml olive oil
  • 1 onion, finely chopped
  • 8 pork sausages
  • 1 can (410 g) chopped tomatoes
  • 2 cloves of garlic, finely chopped
  • 250 ml red wine
  • Handful fresh origanum leaves
  • Salt and freshly ground black pepper to taste
  • 125 ml cream
  • 250 g conchiglioni pasta

Heat olive oil in a pan. Sauté onion until soft and translucent. Squeeze the meat out of sausage casings. Add meat to pan and brown. Add tomatoes and garlic and cook for 5 minutes. Add red wine and origanum. Season with salt and black pepper, but be sparing with the salt as the sausages already contain lots. Cover pan and simmer for about 45 minutes. Add cream and simmer uncovered for about 20 minutes. Cook pasta according to instructions on pack and drain. Stir the sauce through and serve with grated pecorino or parmesan cheese.