Since this dish has so few ingredients, twin Italian chefs Tony and John Alberti recommend using high-quality store-bought imported Italian tomato sauce called tomato passata. They pair their tasty sauce with long strands of tagliatelle that cling to the sauce perfectly. Fettuccine is a great replacement if that's what in your pantry right now. Crispy fried sage leaves add an extra layer of texture to this easy 5-ingredient dinner that takes less than 30 minutes to prep.
- 1 pound Italian sausage
- Extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 12 ounces store-bought Italian tomato sauce (tomato passata)
- 10 fresh sage leaves, finely chopped
- 1 pound tagliatelle pasta
- Salt and pepper
- Fried sage leaves, for serving
1. Slit the sausages along their length, remove the meat from the skin and then break into small equal chunks.
2. In a large skillet pan over medium heat, add extra-virgin olive oil and the sausage. Cook for 8 to 10 minutes. Add the garlic and cook for a further 30 seconds until golden. Then add the tomato passata, sage, season with salt and pepper, mix well and reduce for 5 minutes.
3. While the sausages are cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and add to skillet with the sausage and tomato sauce and mix well. Garnish with a few fried sage leaves to finish (optional). Serve immediately. Buon appetito.