- 6 tablespoons olive oil, divided
- 1 pound hot Italian sausage, casings removed
- 1 pound chorizo sausage, casings removed
- 1 white onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 2 (24-ounce) cans passata or tomato puree
- 2 tablespoons brown sugar
- Kosher salt and pepper to taste
- 1/2 lemon, juiced
- 1/2 cup water
- 1 pound pasta of your choice
- 1 fresh red chilli, sliced into rings
In a large pot with 2 tablespoons of olive oil, fry your sausage meat on medium heat, breaking it up with a wooden spoon into small crumbles. Cook until golden brown, 5-10 minutes. Remove the sausage from the pot into a small bowl, reserving for later.
In the same pot, add 4 tablespoons olive oil and the onion and cook until fragrant and soft, about 5 minutes. Add in the garlic and cook for 2 minutes, stirring frequently. Add in the tomato paste and stir continuously for 30 seconds. Then add the passata, sugar, lemon juice and salt and pepper. I like to add a splash of water into my passata bottles and swirl it around to ensure I am getting everything out of the bottle. It equals to roughly 1/2 cup water.
Add the sausage meat back into the pot with the sauce and leave to simmer on a low heat for 45 minutes.
In a large pot with heavily salted boiling water, cook your pasta el dente. Follow the cooking instructions on the back of the pasta packet.
Drain your pasta and stir through the sauce with some fresh chilli to serve.