Penne with Spicy Sausage And Rosemary Ragù

Ingredients

Method

1. In a large deep sided frying pan, add the olive oil, onion and garlic. Cook for 10 minute over a low heat. Add the sausage meat and rosemary and cook for a further 5 minutes until the meat is browned.
2. Add the red wine and turn the heat up. Cook for 2 minutes until the wine has almost evaporated.
3. Add the Filippo Berio Sun Dried Tomato Pesto and the tomatoes and simmer for 20 minutes.
4. Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes or according to packet instructions.
5. Drain the pasta, leaving a little of the water in the pan then return the pasta to the pan. Stir in the sausage ragù and serve with a good helping of grated pecorino cheese.