Creamy kabanos pasta

Ingredients

• A knob of butter or 2 tablepsoons olive oil
• 225 g tin of chopped tomatoes
• 2 cloves garlic, grated or crushed
• 1 teaspoon chopped rosemary
• 1-2 teaspoon sugar
• 225 g kabanos sausage sliced into small logs
• pinch dried red chilli flakes
• 80 ml single cream
• a few drops of Worcestershire Sauce
• 1 tablepsoon tomato ketchup
• 1 tablepsoon chopped parsley
• 300 g spirali pasta
• 4 tablepsoons grated parmesan

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Preparation

• Melt the butter or olive oil in a large saucepan and add the garlic and rosemary and allow to infuse.
• Add the chopped tomatoes and season with salt and pepper and to taste with the sugar. Cook the tomatoes until they have begun to soften, or for about 5 minutes.
• Add the sausage to the pan with the chilli flakes, cream, chopped parsley, worcestershire sauce and tomato ketchup.
• Simmer with the lid off until the mixture has reduced by half, 10-20 minutes, stirring frequently. Take off the heat and check and adjust the seasoning.
  
• Meanwhile, cook the pasta in a large pan of salted boiling water until it is slightly al dente (according to pack instructions). Once cooked, drain and toss with the sauce.
• Scatter each serving with the grated parmesan cheese and serve immediately.

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