Directions

• Tomato Sauce:
• Crumble fresh Capital Italian sausage and sear in extra virgin olive oil until the fat is rendered out. Set the sausage aside once it's crisp, but keep the ffat and olive oil in the pan.
• Add sliced garlic to the pan and sauté until fragrant on medium low heat. Do not let the garlic go beyond the lightest golden colour.
• Add about half a bottle of passata to the pan.
• Bring the temperature up and add water until the consistency is like a tomato broth. Start with at least a 1:1 ratio and adjust from there to your preference. Keep the sauce on a low heat and make sure to top up the water if it starts to reduce.
• Add salt to taste.
• Pasta
• Use a large enough pan to fit the length of the spaghetti. If not available, break the spaghetti in half.
• Heat extra virgin olive oil in the pan and add finely chopped garlic, letting it sizzle for about 30 seconds.
• Add crushed red chili flakes to taste.
• Add raw, uncooked spaghetti straight into the pan, getting some of the hot oil onto the pasta to soften it.
• Ladle the tomato broth over the pasta, little by little, while it cooks like a risotto. Ensure the temperature is hot enough to fry the pasta, but be careful about splashing if your oil gets too hot.
• Allow the pasta to brown and even char slightly. Repeat the process until the pasta is cooked to your preferred doneness and charredness. Let the flavors and textures develop without fussing too much.
• Top the pasta with reserved crispy Capital Italian sausage, freshly grated Parmigiano cheese and torn Italian parsley. Drizzle with extra virgin olive oil and serve.