Ingredients

The following ingredients have 4 Servings
  • 14 oz short dried pasta (such as fusilli bucati corti (pictured in recipe), penne or rigatoni (400g))
  • 3 large Italian fennel sausages (regular Italian sausages will also do (about 240g/8.4oz))
  • 1 teaspoon dried oregano
  • 1 clove garlic (crushed or finely chopped)
  • 2 1/4 cups tomato passata (tomato puree US) ((500g))
  • 2 heaped tablespoons mascarpone
  • ¼ cup white wine (such as Pinot Grigio or Vermentino (60ml))
  • ⅓ cup freshly grated Parmigiano Reggiano ((20g))
  • 1 tablespoon olive oil
  • Salt and pepper (to season)

Instruction

  • Bring a large pot of water to a boil and salt it well.
  • Heat 1 tablespoon of olive oil in a large pan or skillet. Remove the sausages from their casings and add to the pan. Break them up into small pieces with the side of a wooden spoon or spatula and continue to cook until browned.
  • Add the garlic and oregano and saute for 1 minute until fragrant then add the white wine. Let the wine reduce by half then add the tomato passata (tomato puree US).
  • Let it simmer gently for 3-5 minutes then add the mascarpone, stir until melted then simmer gently.
  • Add the pasta to the boiling water and cook until al dente (usually around 8 minutes depending on pasta type). Let the tomato sauce simmer gently while the pasta is cooking.
  • Taste the sauce for salt and add a pinch of salt and pepper as needed. Drain the pasta making sure to reserve about ½ cup (120ml) of pasta water.
  • Add the drained pasta to the sauce with 1-2 tablespoons of reserved pasta water (add more if needed). Turn off the heat and stir to coat in the sauce, add the Parmigiano Reggiano and stir through again.
  • Serve in bowls with extra parmigiano on top.