Sausage Ragu with Squid Ink Spaghetti

3 Tbsp Miza Smoky Tomato Sauce 
1 Red Chilli, deseeded and finely chopped
1 Large Garlic Clove, finely chopped 
1 Small Handful of Parsley, finely chopped
1 Lemon, zested, 1/2 juiced 
2 Pork Sausages, meat squeezed out of casing
Olive Oil 

To Serve: 
Parmesan, grated 

Cook Time: 0020
Serves: 01

  1. Prepare the vegetables first. Wash, deseed and finely chop the chilli. Peel and finely chop the garlic, and chop the parsley. Zest the lemon. 
  2. Heat a medium saucepan on medium/high heat, and add a drizzle of olive oil. Remove the sausage meat from the casings - you can just squeeze out the meat directly into the pan and then break it up into smaller pieces with a wooden spoon. Allow to fry in the pan for 5 minutes or until cooked through. 
  3. Meanwhile get the pasta cooking in salted boiling water. Use any pasta you would like. 
  4. Add the garlic, chilli, parsley and lemon zest and fry for 2 minutes. 
  5. Add the NUJU Smoky Tomato sauce and add a ladleful of pasta water to the pan and stir through. Heat gently while the pasta is cooking. 
  6. Transfer the cooked pasta directly into the pan and stir quickly until the pasta is coated, adding a little more liquid if necessary. 
  7. Serve with grated parmesan and toasted breadcrumbs (if you have some).