Preparation time 10 minutes
Cooking time 40 minutes
Tick off the ingredients as you buy them
1. Slice or chop pork sausages. Heat olive oil in a large heavy based pot and sauté sausages until well browned.
2. Deglaze pan with wine, add Val Verde Traditional Pasta Sauce and bring to the boil. Simmer uncovered for 20-30 minutes until thickened.
3. Cook pasta in a pot of boiling salted water until al dente, drain and toss hot pasta into ragu together with basil leaves. Serve with tagliatelle, farfalle or spaghetti. Finish with a sprinkle of parmesan and a drizzle of extra virgin olive oil.