This requires getting some good sausages. “Italian style” in the US is OK, if in UK/Ireland just regular herby sausages. Cooking this longer is better. Pick either tarragon or fennel seeds as flavour.

Ingredients

  • Sausages
  • Tin tomato x2
  • Worcestershire sauce
  • Tarragon or fennel seeds
  • Onion
  • Garlic
  • Pasta
  • Parmesan shavings

Method

Dice onion, mince garlic. Add to frying pan with olive oil. Cook on a medium heat until translucent.

Take the sausages out and separate them, cut the skins off - this is much easier with a pair of scissors to puncture and slide along, though a small knife works as well. Chunk up the sausage meat into meatball-like sizes (as long as wide).

Add to the pan, turning up the heat. Season with salt and pepper.

Once browned, add tin tomatoes, worcestershire sauce (just a splash!) and your chosen herb flavour. Bring to a boil, then turn down to a simmer. Keep cooking for 30mins or longer, until cooked through. Add water to keep from drying up.

Bring water to boil for pasta. Cook it real good.

Serve pasta with sausage tomato sauce on top, parmesan shavings.