80 gmunsalted butter, coarsely chopped6pork sausages, coarsely chopped into 1cm-thick pieces2Spanish onions, coarsely chopped2cloves of garlic, thinly sliced2 tspdried chilli flakes2 tbspsage leaves, finely chopped150 mlred wine1400gm can diced tomatoes250 ml (1 cup)chicken stock320 gmdried rigatoniTo serve:finely grated parmesan
In a large saucepan, heat butter over medium-high heat until starting to brown (4-5 minutes). Add sausages and fry until starting to brown (4-5 minutes), add onion, garlic, chilli and sage and cook until onion is soft (4-5 minutes). Increase heat to high, add wine, mixing well, and cook until evaporated. Reduce heat to low, add tomatoes and chicken stock, season to taste with sea salt and freshly ground black pepper and simmer, stirring frequently, until reduced and sauce just coats sausage (25-30 minutes).
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and return to pan to keep warm. Add ragù to pasta, toss to combine and serve immediately with grated parmesan.