Pasta with Sausage and Tomato

Method

1. Remove the casing from the large sausage and cut into pieces. Cut the small sausages into rounds with the skin on.
2. Heat a non-stick pan with oil and fry the large sausage pieces until crispy. Set aside.
3. In the same pan, toast the bread pieces with a little chili in the rendered fat until golden. Set aside.
4. In another pan or the same pan after cleaning, add oil and thinly sliced shallot. Sweat over low heat with a splash of water until translucent.
5. Add the small sausage rounds and brown lightly.
6. Crush the peeled tomatoes by hand and add to the pan. Cook the sauce, stirring occasionally, for about 10-12 minutes.
7. Meanwhile, cook the pasta in salted boiling water until al dente. Reserve some pasta water.
8. Transfer the cooked pasta to the sauce. Add a little pasta water and toss to combine. Let the pasta finish cooking in the sauce for about a minute.
9. Serve the pasta. Top with the crispy sausage, grated pecorino cheese, and the toasted bread with chili.