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
1. 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.
2. Roast in the oven for 20 minutes, until the sausagemeat has cooked through and the sauce has thickened.
3. 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.
4. 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.