Simple Sausage Ragu

Serves: 4
GF DF RSF

Ingredients: 

4 PEPPERCORN Extra Lean Beef Sausages, casings removed and crumbled
8 Roma tomatoes, roughly chopped
4 garlic cloves, roughly chopped
4 sprigs of rosemary
1/2 bunch thyme
1 tsp dried chilli flakes
1 cup (250ml) chicken broth or stock
2 tablespoons tomato paste
250g vine-ripened cherry tomatoes, still on the vine
400g gluten-free fettuccine, pappardelle, or other GF pasta, cooked as per instructions
1 tablespoon extra virgin olive oil, to drizzle
1/4 bunch fresh flat-leaf parsley, to serve

Method:

Get started by preheating the oven to 220°C.

Add the chopped tomatoes, garlic, rosemary, thyme, chilli and sausage meat into a deep-sided baking dish or tray. Pour in the cup of chicken broth/stock and a swig of oil and bake for 15-20 minutes or until the sausage begins to brown and the tomato breaks down.

Remove from the oven and using a wooden spoon or silicone spatula crush the tomatoes, then stir in the tomato paste and top with the vine-ripened cherry tomatoes. Transfer the tray back to the oven for a further 8-10 minutes or until the cherry tomatoes begin to blister and soften.

This is a good time to prepare your gluten-free pappardelle as per the packet instructions.

To serve, toss the cooked pasta into the tray and place in the middle of the table for people to serve themselves. Sprinkle with some fresh flat-leaf parsley and a pinch of salt if you wish.