Pappardelle with Pork & Apple Sausage 4 People 10 minutes 45 minutes

•    1 red onion
•    2 cloves of garlic
•    1 red chilli
•    6 pork and apple sausages (or any good sausage)
•    2 tablespoons of olive oil
•    1 fourteen oz tin of plum tomatoes
•    1 bottle of Tanglefoot Strong Ale
•    Pack of pappardelle
•    1 bay leaf
•    Parsley
•    Rosemary
•    2 sprigs of fresh thyme
•    Salt and pepper to taste

1. Brown one chopped red onion in a tablespoon of olive oil, add two cloves of crushed garlic, one chopped red chilli, seeds removed (optional) and six pork and apple sausages (or any good sausage), skins removed.

2. Break up the sausage meat as you cook it, then add one fourteen oz tin of plum tomatoes, two to three floz of Tanglefoot, some chopped rosemary and thyme, and a bay leaf.

3. Simmer for about thirty minutes until the sauce is reduced and gloopy, add a dribble more of Tanglefoot, adjust seasoning, then continue simmering for at least another fifteen minutes.

4. Meanwhile, boil plenty of water with a pinch of sea salt, add pappardelle and cook as instructed.

5. Drain pappardelle, add a dribble of olive oil, toss and keep warm. Remove sausage sauce from heat. Serve, scattered with chopped parsley.

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