Ingredients
1 pound Italian beef
Extra-virgin olive oil
4 cloves garlic, finely chopped
10 ounces store-bought Italian tomato sauce (tomato passata)
10 fresh sage leaves, finely chopped
1.5 pound tagliatelle pasta
Salt and pepper
Fried sage leaves, for serving
Preparation

1. Slit the sausages along their length, remove the meat from the skin and then break into small equal chunks.

2. In a large skillet pan over medium heat, add extra-virgin olive oil and the sausage. Cook for 8 to 10 minutes. Add the garlic and cook for a further 30 seconds until golden. Then add the tomato passata, sage, season with salt and pepper, mix well and reduce for 5 minutes.

3. While the sausages are cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and add to skillet with the sausage and tomato sauce and mix well. Garnish with a few fried sage leaves to finish (optional). Serve immediately. Buon appetito.