The Best Thing To Do With Leftover Snags

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Recipe
Serves 4, 10min prep, 25min total


Ingredients:
• Pork sausages (any Italian style is great, ideally pork and fennel from a butcher)
• 1 onion, diced
• 3 eggs and 1 egg yolk
• 100g pecorino romano cheese
• 50g butter
• 750ml passata
• 400g rigatone pasta or similar
• Freshly ground pepper

Directions:
• Remove the skin from the sausages and place the sausage meat, butter and onion in a fry pan and cook on low/medium heat, breaking up the sausage in to bit sized pieces as you go. Cook for around 15 min or until the edge of the onion and sausage is slightly browned. Once browned, add the passata to the pan and stir for another 5 minutes.
• Add the pasta to a pot of lightly salted boiling water and cook for 3 minutes less than it says on the packet.
• Once the pasta is 3 minutes away from ready, add it to the pan with the sausage and tomato along with half a cup of pasta water. Cook on medium heat for a further 1-2 minutes or until the pasta feels al-dente. Then remove it from the heat
• Grate the pecorino in to the eggs and vigorously stir to create a paste like consistency and add them to the pan (now off the heat), then stir quickly to combine and thicken the pasta sauce.
• Serve with a fresh grating of pecorino and some freshly ground black pepper.