- 300g egg fettuccine
- 225g canned chopped tomatoes
- 85g fresh pure pork sausages, skinned and crumbled
- 30g butter
- 1 tbsp balsamic vinegar
- 1 onion, chopped very finely
- a pinch of marjoram
- salt and pepper
Melt the butter in a large frying pan and add the finely chopped onion and the crumbled sausage meat. Mix well and cook over medium-low heat for about ten minutes.
Then add the chopped tomatoes. Season with salt and pepper and cook for another ten minutes.
In the meantime, bring plenty of water to boil in a large saucepan, salt and cook the fetticcine; drain al dente. Toss the fettuccine into the sausage and tomato sauce in the frying pan and mix very well for a minute over the heat so the sauce coats all the pasta.
To serve, divide into portions and drizzle with the balsamic vinegar.