You can make this hearty tomato and sausage pasta dish as spicy as you like by using more or less red chilli flakes.
10 people made this
2 tablespoons extra virgin olive oil, as needed
1 onion, chopped
500g pork sausage (such as Italian luganeghe), chopped
1/2 glass of dry white wine
500g mushrooms, thinly sliced
1 pinch salt
1 pinch dried red chilli flakes
450g penne pasta
Method Prep:15min › Cook:20min › Ready in:35min
Heat oil in large saucepan over medium heat. Add onion and cook until it has softened, about 5 minutes. Stir in sausage; cook for a few minutes until browned. Add mushrooms and wine; bring to a simmer. Add the passata sauce and cook until the sauce is reduced. Season with salt and as much red chilli pepper that you'd like.
Cook pasta according to packet directions; drain and add to the sauce. Stir well and serve.