Really easy, really simple and one of my favourites with the Quiet Waters Siciliano sausages…
Call it something like ‘Estivo ragu di Maiale’?
Remember, the great thing about all of our sausages in recipes like this is that they are already a lovely little bundle of herbs and spices so it minimises the other ingredients you need for a wonderful flavour to the finished dish.
Heat a little olive oil in a deep pan over medium-high heat. Add plenty of crushed garlic, a large onion, a handful of basil and cook for about 5 minutes.
Add the Siciliano sausages (either whole or preferably sliced on the oblique) and cook until lightly browned all over, stirring a lot for about 10 minutes until the sausages are really well browned but not overdone.
Add a glass of dry white wine, reduce slightly and then add about 10 chopped ripe (or decent canned) plum tomatoes, a good pinch each of salt and black pepper.
Cover and cook over a fairly low heat for about 45 mins to an hour (lowering heat and adding a little more liquid if it starts to look dry at all).
Meanwhile now, cook your chosen pasta (I think bucatini would be ideal here but whatever you want will do) in well salted water until al dente. Keep back a little of the pasta water when you drain it.
Add the pasta and reserved liquid to the sauce pan, up the heat to high briefly to reduce the sauce and get it coating the pasta.
A little olive oil, a grate or two of lemon zest and finely grated pecorino to finish.