Sausage & Thyme Ragu

Prep: 10 mins  ||  Cook: 30 mins  ||  Serves: 4


6 Roma tomatoes, roughly chopped

4 garlic cloves, roughly chopped

1/2 bunch thyme

1 heaped tsp dried chilli flakes (or to your taste)

4 pork and fennel sausages, casings removed, crumbled

1 cup (250ml) chicken stock

1 tbs extra virgin olive oil

2 tbs tomato paste

250g vine-ripened cherry tomatoes

400g bucatini or spaghetti, cooked according to packet instructions

Fresh ricotta, to serve


Preheat oven to 220°C. Place Roma tomato, garlic, thyme, chilli and sausage meat in a deep-sided baking tray.

Pour in stock and drizzle with oil. Season. Bake for 20 minutes or until sausage is browned and tomato is soft.

Remove from oven and roughly crush tomatoes. Stir in tomato paste and add cherry tomatoes.

Bake for a further 10 minutes or until cherry tomatoes are slightly soft. Serve with pasta and ricotta.