Recipe & photography by Liv Horne.
Ingredients:
Olive Oil
1 Large White Onion, diced
1 Carrot, diced
2 Sticks of Celery, diced
2 Cloves of Garlic, diced
450g Pork Sausages, decased
200g Chorizo, diced
2 Tbsp Tomato Purée
175ml Red Wine
2 X 400g Tinned Chopped Tomatoes
Northern Pasta Radiatori
Parsley, for serving
Parmesan
Salt
Pepper
Method:
1. Finely dice the onion, carrot, celery and the garlic.
2.Heat up a large sauce pan and pour in a tbsp of olive oil. Decase the sausages and crumble these into the pan. Add in the diced chorizo and fry for 10 mins until very crispy and golden.
3. Add the onion, carrot and celery to the pan and cook for another 10 mins until the vegetables have softened.
4. Add in the garlic and tomato puree, then cook for 4 mins until the tomato purée has darkened and garlic fragrant.
5. Deglaze the pan with the red wine, scraping all the brown bits from the bottom of the pan. Let the red wine simmer for 2 minutes cooking off the alcohol.
6.Add the two tins of chopped tomatoes, rinse the cans in water and add this to the pot.
7. Simmer on a low heat for 1 hour. Season lightly with salt and pepper.
8. Meanwhile, finely chop the parsley.
9. Get a pan with boiling salted water. Pop your Radiatori into the water and cook until al dente.
11.Add in the pasta and allow to cook to simmer for 2 minutes.
12.
Top with parsley and Parmesan and plate up your pasta.
