Pasta with sausage sauce

INGREDIENTS FOR 4 PEOPLE
2 large sausages
2 shallots
1 tin peeled tomatoes or sauce
Extra virgin olive oil
Salt and pepper
Parsley
Grated Parmigiano
400 g pasta

I peel and chop shallots.

I gently fry in a little oil.

I skin and crumble sausages.

I add and brown for 5 minutes.

I prefer peeled tomatoes and briefly blend them.

The sausage is browned.

I add tomato sauce.

I season with salt and pepper lightly, tasting as sausages may already be salty and spiced. If sauce is acidic, add sugar depending on tomato quality.

I cover and cook 15/20 minutes, adding parsley at the end.

For every 100 g pasta, I use 1 litre water and 10 g salt.

I drain, dress with sauce and Parmigiano and plate with oil.

For baked macaroni, layer pasta, sauce, béchamel and Parmigiano and bake about thirty minutes as lasagne. Make the day before and bake when needed.