Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

Linguine with Italian Sausage and Tomato Sauce

I was totally inspired by Pasta Rustica because their spaghetti salsiccia was everyone’s favourite on the night. So I tried to create my own at home. This was actually made almost entirely out of kitchen staples. I had bought the Italian sausages from a butcher at the Camberwell Market for something but didn’t end up using it. Just as well. The sausages turned out to be really good for this recipe.

The one thing to bear in mind, of course, is the quality of your Italian sausages. Try to get your hands on some good sausages from a good butcher. It will make all the difference.

For four servings:

  1. 300 g. of good Italian sausages (about 4)
  2. 1 thick slice of jamon, finely chopped
  3. 1/2 onion, finely chopped
  4. 2 cloves of garlic, finely chopped
  5. 2 sprigs of fresh rosemary, leaves picked
  6. a splash of white wine
  7. 1 can of diced tomatoes
  8. 2 spring onions, chopped
  9. linguine, cooked according to packet instruction to serve

Add a splash of olive oil into a heated saucepan. Add onion, garlic, jamon and rosemary. Cook on medium heat until the onion become translucent and softened and the jamon coloured slightly. Add a splash of white wine along the way. This should take about 5 minutes. Add the tinned tomatoes and bring to boil. Turn the heat down to simmer. Stir occasionally.

Meanwhile, rub some olive oil on all sides of the sausages and place under the grill. Keep turning them around every five minutes until they brown all over. This should take about 10-15 minutes.

Slice the sausages across and toss them into the tomato sauce. Simmer for further 5 minutes. Add the spring onions and stir until the spring onions wilt. Serve with cooked linguine.