- 6 good-quality pork sausages
- 400g can cherry tomatoes
- A handful fresh sage, roughly chopped
- 1 tbsp olive oil
- 350g pasta shapes
- Parmesan or Grana Padano, grated, to serve
- A few whole sage leaves fried in oil, to serve
- Preheat the oven to 200°C/fan180°C/gas 6. Slit 6 good-quality pork sausages lengthways and remove and discard the skins. Break the meat up into rough balls and place in a roasting tin with the cherry tomatoes and scatter with a handful fresh sage, roughly chopped. Drizzle with 1 tbsp olive oil and season.
- Roast in the oven for 20 minutes, until the sausagemeat has cooked through and the sauce has thickened.
- Meanwhile, cook the pasta shapes in boiling salted water, according to the instructions on the packet. Drain, add to the roasting tin and toss well with the tomatoes and sausages.
- Season with a good grinding of black pepper and a little sea salt. Serve with some Parmesan or Grana Padano grated over the top and a few whole sage leaves fried in oil until crisp, if you like.
- When choosing pork sausages, always buy British and choose outdoor reared wherever possible. It may be a little more expensive, but in terms of flavour, texture and the support you’re giving to British farmers, it’s more than worth it.