Spicy Sausage in a Flash

Spicy Sausage in a Flash

Spicy Sausage in a Flash

You can’t go wrong with a flavor-packed bowl of spaghetti on the table in under half an hour.
Introduction
This spicier version of the original ragu is delicious, filling, and easy to make. To find your favorite flavor combinations, try experimenting with different flavored sausages. The ragu may be made ahead of time and reheated thoroughly before serving with pasta for a fast meal.

1 chopped onion, 
3 tbsp extra virgin olive oil
2 tsp Spice Mix (Hot and Smoky) (see below) or smoked paprika with a kick
2 chopped garlic cloves
8 high-quality sausages (skinned)
200g (7oz) cut mushrooms with a nice splash of white wine (about 150ml/5fl oz)
400g chopped tomatoes in a can
200 milliliters (7fl oz)
salt and freshly ground black pepper from chicken stock
Spaghetti or linguine, 400g (14oz)
shavings of parmesan
garnish with torn basil or parsley leaves or minced chives
Optional Hot and Smoky Spice Blend:
smoked paprika, 4 tbsp
2 tsp black pepper, freshly ground
2 tablespoons garlic powder
1 tsp cumin powder
1–2 teaspoon cayenne

To prepare the Hot and Smoky Spice Mix (if using), follow these steps:

These spices give foods a real Mexican flavor by adding heat and pungency.

Smoked paprika, freshly ground black pepper, garlic powder, ground cumin, and cayenne pepper should all be combined. For up to a year, store in an airtight container.

To create the ragu, combine all of the ingredients in a large mixing bowl.

1. Cook the onion for approximately 5 minutes, or until tender, in a big frying pan with a tablespoon of olive oil, then add the spice mix or paprika and garlic, fry for another minute, then scrape everything onto a dish.

2. Add the sausages to the pan with the remaining oil and heat, breaking them up with a wooden spoon as they cook, until they are a light golden brown.

3. Return the onion and mushrooms to the pan and cook for a minute before adding the wine. Bring to a gentle boil, then add the tomato sauce or tomatoes and the stock, and cook until the wine has reduced by half. After 10 minutes of simmering, season with salt and pepper.

4. While the sauce is simmering, cook the pasta according to the package directions in salted boiling water. Drain the pasta, retaining some of the cooking water, and toss it into the sauce. If the sauce is too thick, add some of the pasta water to loosen it up. Serve with the herbs and a sprinkling of Parmesan shavings.