Pasta and sausage ragout, gluten free

Ingredients

• 800 g Tomatoes, pureed or chopped
• 600 g Italian sausage, removed from casing
• 350 g Macaroni, gluten free
• 120 ml White wine
• 2 tbsp Olive oil
• 2 pcs Anchovy fillets
• 1 pcs Onion, chopped
• 2 clove Garlic, minced

Method

1. Heat oil in a large frying pan over medium heat.
2. Add onion.
3. Cook, stirring occasionally, for 5 minutes or until softened.
4. Add anchovies (if using) and garlic.
5. Cook, stirring, for 1 minute or until fragrant.
6. Squeeze sausages from casings.
7. Discard casings.
8. Add sausage mixture to pan.
9. Cook, stirring, for 10 minutes or until browned.
10. Add wine.
11. Bring to a boil.
12. Cook for 2 to 3 minutes or until reduced by half.
13. Add tomato to pan.
14. Bring to a boil.
15. Reduce heat to low.
16. Simmer for 10 to 15 minutes or until slightly thickened.
17. Meanwhile, cook pasta in a saucepan of boiling, salted water, for 3 to 4 minutes or until tender.
18. Drain.
19. Return to pan.
20. Add sauce to pasta.
21. Season with salt and pepper.
22. Toss to combine.
23. Serve topped with basil or parmesan.