[RECIPE IN SHOW NOTES] 

"Incredibly easy" is Simon's promise here, but it also has the word "slow" in it, so this isn't the pasta sauce you make when in a rush. One thing I like about talking food with Simon is that he knows the origins of foods and food ideas. This particular recipe came from a game-changing Italian restaurant from England way back and let's be real, this sounds freakin delicious. Get it in your ears now, and maybe your mouth later.

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Recipe

2 tbsp olive oil
5 or 6 Italian spiced fresh pork sausages, meat removed from skins and crumbled (if you can’t get them easily – just use good quality pork sausages)
1 small red onions, peeled and chopped.
2 garlic cloves, peeled and chopped.
2 small dried chillies, crumbled or a good tbsp or two of crushed dried chillies.
small handful of fresh rosemary
2 bay leaves
large glass of a good red wine
2x 400g tins peeled plum tomatoes, drained.
sea salt and freshly ground black pepper
120g parmesan, freshly grated
150ml cream

Heat 2 tbsp olive oil in a large pan, and fry the crumbled meat of 5 or 6 Italian spiced sausages, stirring and breaking up the pieces.

After the juice from the meat has evaporated and the fat begins to run, add 1 small chopped red onion, 2 chopped garlic cloves, 2 chopped small dried chillies, a small handful of fresh rosemary and 2 bay leaves.

Cook gently for almost 30 mins until the onions are brown. Pour in a large glass of red wine, increase the heat and cook until the wine evaporates. Now add 2 tins of plum tomatoes, lower the heat, and simmer gently until you have a thick sauce, about 45-60 minutes. 

Season with salt (and pepper, if the sausages were not spicy), and add 120g grated parmesan and 150ml of cream.

Cook your pasta (penne) and drain well. Add the pasta to the sauce, mix and serve. 

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