Use sausage Bolognese without their skins to make a Bolognese-style ragu in minutes. You can adjust the level of spice according to how much heat you fancy in this easy meaty pasta dish.
4–6 good-quality sausages (300–400g/10½–14oz)
1 tbsp olive oil
1 small onion, finely chopped
½–1 tsp dried chilli flakes, according to taste
400g/14oz tin chopped tomatoes
2 tbsp tomato purée
150ml/5fl oz red wine or water
½ tsp dried oregano
275g/9¾oz dried tagliatelle or spaghetti
grated Parmesan, to serve
fresh basil leaves, to serve
Squeeze the sausagemeat out of the skins into a large non-stick frying pan. Add the oil and onion and cook over medium heat for 10 minutes, or until lightly browned. Use two wooden spoons to break up the sausagemeat into small mince-like pieces as it cooks. Add the chilli flakes and cook for 1 minute more, stirring.
Add the tomatoes, tomato purée, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce has thickened, stirring regularly.
Fill a large saucepan with water and bring to the boil. Add the pasta to the water and cook for 7–9 minutes (or according to the pack instructions) until tender, stirring occasionally to separate the strands.
Drain the cooked pasta in a colander and return to the saucepan. Tip the spicy sausage sauce into the same pan and toss well together. Serve topped with grated Parmesan and scattered with torn basil leaves.