Recipe Method

• Remove the skins from the sausages and brown the meat in a large pan, breaking the meat up with the back of a spoon.
• Remove the meat from the pan, set the heat to low, add a drizzle of oil and then add finely chopped onion, garlic, rosemary and chilli, season and cook for 10 minutes.
• Turn up the heat and deglaze with a glass of cider.
• Once the cider has cooked out, add the sausage meat and the tomatoes, fill the empty tomato tin with water and add that also. Continue to break up the sausage meat and the tomatoes with a spoon.
• Bring the sauce to a simmer.
• Season with salt & pepper.
• Place a lid on top and cook in the oven at 150˚C for 90 minutes.
• Remove the lid and keep the sauce warm over a low heat. Reduce slightly if necessary.
• Cook the pasta for 1 minute less than the instructions say.
• Add the pasta directly to the sauce and mix well over a low heat.
• Serve in bowls and top with pecorino.