Italian sausage and tomato sauce

From issue #9.
Photography by Photography by Becky Nunes.


2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely chopped fresh rosemary
300 grams Italian style sausage e.g. pork and fennel
1 x 400 gram tin Italian tomatoes, crushed


Heat the oil in a sauté pan and add the onion, garlic and rosemary. Season and cook gently until the onion is tender.

Remove the skins from the sausages and cut into 2 cm pieces. Increase the heat and add the sausage meat to the pan. Allow to brown then add the tomatoes and simmer gently for 15 minutes.