1mediumyellow onion - red, white or a bunch or spring
2clovesgarlic
½handfulcarrots - chopped
½handfulpeas - chopped
12linksItalian sausage (American name for Pork Sausage with Fennel Seeds) - minced
2tablespoonsbalsamic vinegar
800gramstomatoes - chopped
400gramsspaghetti
1cupParmesan cheese - to top
8leavesbasil - to top
Instructions
Cook pasta as per the instruction on the packet. Most kinds of pasta will take 8 to 12 minutes which should be about how long the sausage sauce takes to prepare. When the pasta is al dente, drain and leave to stand until required at stage 8. It doesn’t matter if the pasta starts to cool; it will be reintroduced to the hot sauce!
In a frying pan, saute the onions and garlic in the oil until the onions soften.
Whilst the onions are cooking, squeeze the meat out of the sausages into balls; you should get 3 balls per sausage. Bin the skins.
Add the sausage meatballs to the pan and cook until they start to get some colour.
Add the chopped vegetables and continue to cook until there is some colour on the vegetables too.
Add the balsamic vinegar and turn everything over in the pan until the balsamic has reduced to almost nothing.
Add the tomatoes and cook for about 4 to 5 minutes (or until your pasta is cooked).
Add your drained pasta into the large frying pan and turn through the sausages and sauce.
Serve and top with freshly grated or shaved parmesan and fresh basil.