Theo Randall says: “I always use penne rigate for this sauce as it has ridges (‘rigate’ in Italian) that hold the sauce really well. The great thing about Italian sausages is that they are a combination of fresh pork and cured pork, therefore they already have a seasoning so they make a perfect pasta sauce. The addition of the double cream is essential as it emulsifies the sauce and brings all the flavours together.”
- In a large (28cm) heavy-based frying pan, add the olive oil and the onions, cook for a couple of minutes then take the sausages, make a small nick in each and squeeze out the meat from the skin and add to the cooking onions. Break the sausage meat into small pieces and cook for 10 mins so the meat has a little colour.
- Add the drained porcini mushrooms and cook for a couple of minutes. Then add tomatoes and cook for a further 10 mins or until the tomatoes have reduced by half. Add the rosemary and the double cream.
- Cook the penne rigate for two minutes less than the packet says and add to the sauce with 4-5 tbsp of the water that the pasta has been cooked in. This way the pasta will absorb the flavour of the sauce and the starch from the pasta water will thicken the sauce so it holds to the penne. Toss well and serve with freshly grated Parmesan cheese and black pepper.
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