📝 Instructions
= Recipe
1. Start by frying off 8 sausages (skins removed and broken up) in a large pan. Once browned, add 1 onion (finely diced). When the onions are soft, add 2 garlic cloves (finely grated). Cook for a minute, then add 1 tbsp white wine vinegar. Cook out for 1-2 minutes, then add 1 tbsp tomato purée and 1 tbsp dried tarragon. Add 300 g uncooked pasta, mix, then add 250 ml passata and 1 ltr chicken stock. Cook until the stock is absorbed and the pasta is fully cooked. Stir in 120 ml single cream and 60 g mozzarella. Check for seasoning, garnish with fresh parsley, and serve.
