Bucatini with Sausage Ragu

Ingredients

1. Hot italian sausages (sweet if yr a nerd)

2. garlic

3. Onions

4. Anchovies

5. Tomato paste

6. Red wine

7. Tin Chopped tomato

8. Tin crushed tomato

9. Pasta

10. Parmesan

11. parslet

Make the sauce

1. Heat a few tablespoons of olive oil in a skillet. Add the sausages to the skiller and brown them on all sides. Then pull them out and rest them on a plate. They might not be cooked through all the way, but that is cool.

2. Add the onions to the pan and season. The salt will make them sweat and release some water into the pan. The water from the onions will bring up some of the fond from the sausages

3. Thinly slice the garlic. Don’t crush it. Add to the pan and stir until the garlic is fragrant.

4. Add the anchovies to the pan. Stir a little until the anchovies start to melt into the onions.

5. Then add the tomato paste and stir some more. The sugars in the tomato paste will start to caramelize, and the whole base will get a deep red/brick color.

6. Add the wine and deglaze the bottom of the pot.

7. Slice the sausage. Add them to the sauce.

8. Add tomatoes, simmer. 

Pull it together

1. Boil some water in a big pot and add tons of salt. The water should taste like the ocean

2. Add the pasta to the pot. Cook it for two mins less than the packet says for al dente. Trust. The pasta will finish cooking in the sauce and soak up some of the sauce.

3. Pull the pasta out of the water and drop it in the skillet with the sauce. Use a slotted spoon - you want SOME of the salty starchy pasta water to come with it and thicken the sauce. Once the pasta is in the sauce, cook for the remaining two minutes.

4. Stir some parmesan through to season.