©2019 by Tomeco


6 San Marzano tomatoes

2 garlic cloves

1 onion

200g pork sausages

180g pasta shapes

Extra virgin olive oil

1 tsp Provencal herbs

1 tsp paprika powder

Sea salt & black pepper


Simply roasting the vegetables before adding them to the meat will bring out the tomato flavours even more, and add a whole new layer of depth to this otherwise classic pasta sauce.

Recipe serves 2


Chop tomatoes, garlic and onion. Drizzle 1 table spoon of extra virgin olive oil over the vegetables, and roast in the oven for 20mins at 210C.

Remove the skin from the sausages, and break them up or roll into meatballs. Bake in a large pan.

When the sausages are cooked, add the roast tomatoes, onion, garlic and Provencal herbs. Simmer for another 10mins until the tomatoes have melted into the sauce.

Cook the pasta.

Season the sauce with sea salt and black pepper. Spoon over the pasta.

Serve hot.