1 onion, finely chopped
1 red chilli, deseeded and finely chopped
100g Sicilian-style pork sausage, skins removed leaving just sausage meat
100g farfalle pasta
Heat the oil in a saucepan over a medium heat. Saute the onion for two minutes in a glug of olive oil, stirring occasionally. Add the sausage meat and saute for a further five minutes, stirring to break up any chunks.
Add the passata and gently simmer fifteen minutes. Stir every few minutes. Season with salt and pepper.
While the sauce is cooking, cook the pasta in a large saucepan of boiling salted water until al dente.
Once al dente, add the pasta to the meat sauce and stir everything together over a low heat.
Serve topped with grated parmesan.