Subioti Con Luganega

• 4 fresh Italian pork sausage
• 200 gr Passat di Pomodoro (Tomato Puree)
• 40 gr finely chopped white onion
• 15 gr finely chopped garlic
• 1 dl native extra virgin olive oil
• salt & fresh ground black pepper
• 320 gr Ditaloni rigati pasta

1. Peel the sausages and cut them into small rough chunks. Fine chop the onion and the garlic.
2. Heat the olive oil in a pan and add the sausage chunks. Stir fry for two minutes over high heat. Reduce the heat and add the finely chopped shallots and garlic. Let it fry until they start to turn glassy
3. Add the passata di pomodoro into the pan and stir gently under the sausage. Raise the heat and let it simmer for 5 -6 minutes Reduce the heat and stir the sauce and season with salt to taste.
4. Put a pot with water on the stove and bring it to boiling. When the water is boiling add salt then add the pasta. Cook the pasta for approx.7- 8 minutes and try it to be "al dente". Take a quarter of a cup of the boiling pasta water on the side.
5. Drain the pasta. and add it to the sauce. Stir the pasta into the sauce and add the pasta water that has been put aside. Stir accordingly and let it simmer for 3 minutes.
6. Sprinkle with fresh ground black pepper and serve.

italian pork sausage, white onion, garlic, olive oil, salt, rigati pasta

Taken from www.yummly.com/recipe/Subioti-con-Luganega-1305730 (may not work)