Serving Size: 2
Ingredients
- 200g Cumberland chipolatas, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 small onion or shallot, finely diced
- 1 tsp dried oregano or thyme
- 1 x 400g can chopped tomatoes
- 1 x 400g can white beans (cannellini or butter beans), drained and rinsed
- Salt & black pepper
- 200g dried pasta (rigatoni, penne, or pappardelle work well)
- Optional: chilli flakes, grated Parmesan, fresh parsley
Method
- Heat olive oil in a large pan over medium heat. Add the chipolata pieces and cook for 5–6 minutes, turning until golden and lightly crisp. Remove and set aside.
- In the same pan, add the onion and cook gently for 3–4 minutes until soft. Add garlic and dried herbs, cooking for 30 seconds until fragrant.
- Pour in the chopped tomatoes and stir, scraping up any browned bits from the pan. Add the white beans, season with salt and pepper, and bring to a gentle simmer.
- Return the sausages to the pan and simmer uncovered for 10–12 minutes, until slightly thickened and rich. Add a splash of pasta water if needed.
- Cook pasta in well-salted boiling water according to packet instructions. Drain and add directly to the sauce, tossing to coat.
- Taste and adjust seasoning. Serve hot with Parmesan, herbs, and chilli flakes if using.