Chunky sausage & tomato pasta

• olive oil↗1 tbsp tbsp
• pork sausages↗4 thick

  cut into bite-sized pieces

• garlic cloves↗2

  crushed

• medium white wine↗200ml ml
• tomato purée↗1 tbsp tbsp
• can chopped tomatoes400g g
• pack rigatoni↗500g g

  or penne

• basil leaves↗handful

  torn, (optional)

• parmesan↗

  to serve

Step-by-step instructions

1. 1

   Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.

2. 2

   Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.

3. 3

   While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.