About this recipe:This dish of tagliatelle pasta with a sausage, pancetta, wine and tomato sauce will be a hit with everyone. For the tinned tomatoes, preferably use San Marzano or another Italian brand.
120g cubed pancetta
1 onion, diced
1 to 2 tablespoons extra virgin olive oil
6 Italian sausages, casings removed
2 garlic cloves, finely chopped
250ml dry red wine
800g tinned whole plum tomatoes
25g fresh basil, chopped
1 bay leaf
450g tagliatelle pasta
25g chopped fresh parsley
grated Parmesan cheese to serve
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In a large heavy frying pan, brown the pancetta and onions in olive oil over medium high heat. Add the sausage and cook until it is no longer pink.
Add the garlic and sauté for 1 minute until it is just cooked but not brown. Add the wine, deglazing the bottom of the pan and scraping all the brown bits, stirring constantly. Add the tomatoes with their juice, crushing them with your fingers as you put them into the pan. Add the basil, bay leaf and passata and reduce the heat to low. Stir, cover with a lid and let it simmer for 1 hour, stirring occasionally.
Cook the tagliatelle until al dente in boiling salted water. Drain well.
When the pasta is ready, uncover the sauce and remove it from the heat. Stir in the chopped parsley. Add the pasta to the sauce and mix well. Place the tagliatelle in a serving dish and drizzle with olive oil and sprinkle with the grated Parmesan cheese. Serve straightaway.