Spicy Sausage Ragu
I adore September and all things autumn. This month has always been my spring, my fresh start. And maybe that has something to do with being a September baby but there's just so much to love! The sky is still blue when I leave home in the mornings or work in the evenings, but there's a coolness to the breeze that revives me. It's weather that demands cosy. Well, here you go. Light your candles, wear your fluffy slippers and sit down with a bowl of this.
I first started making this sauce at university. One of my flatmates liked it so much, she said she'd pay me to make it for her haha. To be honest, you don't need anyone to make it for you. It's so ludicrously simple. The sausage does most of the work so pick a type that you like. I like the warmth of black pepper in Cumberland sausages, so that's what I've used here. Sometimes I throw in a little cooking chorizo because, you know, chorizo is always a friend. The heat of this sauce works so nicely with the Italian herbs and tomato, without being too overpowering. It's really not super hot but take down the chilli flakes to whatever amount makes you comfortable. It'll still be delicious.
This is one of those recipes you'll make again and again. Quick, easy and tasty, you can put everything in one pot and leave it to simmer while you settle on the couch with a glass of wine. Your house will smell so incredible that half an hour will feel like forever. But it's just half an hour. Put some pasta to boil about twenty minutes in and then ding ding ding, dinner is served. The best part of this sauce is you can be as creative as you like with how you use it. I like it the way it's pictured here, swirled into spaghetti with a little drizzle of olive oil and a good dusting of parmigiano reggiano. I really like it as a simple pasta bake with penne and lots of cheese. It's a wonderful pizza (meatza) sauce and if you can't be bothered to make pizza dough, use pita or naan - this is comfort food, honey. I also really want to try making a non-vegetarian version of melanzane parmigiana because this sauce would be SO good with aubergine. I'll keep you updated on that last one. Basically, do what you will.
I started my new job two weeks ago and I am so happy. It's going to get busy and stressful, I know, but I am back where I belong and that will carry me through. That first Monday, I was so frazzled. I'd finished my old job the week before and then had a jam-packed weekend full of birthdays (there are too many Leos in my life). I was in a bit of a daze until about 11am when it hit me that it was real, that I was surrounded by books and would be working on books for the foreseeable future. That I no longer have to haunt bookshops like a sad and lovelorn ghost. After that, I beamed all day (and week) long.
On my way home from work, I walk on a tree-lined road next to the river and all the leaves above my head are gold-tipped and primed for change - just like me. It's funny because that road is one I used to see from a bridge on my route home from my old job; it made me feel nostalgic because the way the tall leafy trees lean over the road reminded me of Bangalore. And now, that road is mine. Life is a strange thing, isn't it?
I do miss my old team. When you work with the same people everyday, they become like family. You know more about them, sometimes, than their friends. I was very lucky to have a great manager and a hugely supportive team. I will always remember my time at Teenage Cancer Trust with pride and fondness. That last day, I went to a meeting attended by a couple of our funded nurses and youth support coordinators, whom I have so much respect for. I had to hold back tears when they spoke about the work they do for the young people and families on their units. If you'd ever like to know more about what Teenage Cancer Trust do, please ask me anytime.
Anyway, going back to this sauce - come on, do you really need more convincing? Just make it, jeez.
Spicy sausage ragu
Serves 4.
INGREDIENTS
400g sausages*
1 large onion, chopped
3 garlic cloves, minced
600g tinned chopped tomatoes
1/2 can water
1 tablespoon chilli flakes
1 tablespoon dried basil
1 1/2 tablespoons dried oregano
1 tablespoon dried parsley
1/2 teaspoon brown sugar
1/4 cup red wine (optional)
salt and pepper, to taste
METHOD
Heat a large pan over medium heat with a light drizzle of olive oil.
Slit the sausages and remove the casings, discarding them. Add the sausage meat to the pan and brown for three minutes, breaking up the sausage repeatedly with a wooden spoon as it cooks. You can continue breaking up the sausage through all the steps below.
Add the chopped onion and cook until soft, another two to three minutes, before throwing in the garlic and cooking for another minute.
Pour in the chopped tomatoes, water, spices and wine, if using, and mix well. Bring to a boil, cover with a lid and then simmer on low for half an hour, stirring occasionally. If there's too much liquid, let it simmer without the lid for the last five minutes.
Season with salt and pepper to taste. Serve as you like.
I usually make enough pasta for two for dinner, drizzle with a little olive oil, salt and pepper and toss before spooning over the sauce and swirling it in.
I keep the leftover sauce in a tightly sealed container in the fridge and usually make pizzas another day. If using fresh pizza dough, par-bake it for about five minutes in a preheated 250C oven before adding the sauce, cheese and any other toppings. If using pita or naan, just slather with the sauce and toppings right away. Then bake either your dough or easy alternative at 220C until the cheese is bubbling and golden and the sauce is hot.
Notes: I like Cumberland sausages that are advertised as being made with black pepper, rather than sage - Sainbury's does this. The red wine adds another dimension of flavour but you don't need to buy a bottle just for this sauce. It's optional.
