• 500gms pork sausages (or your choice)
• 2 cloves garlic, grated
• 2 tablespoons chopped parsley (or 1 teaspoon parsley flakes)
• 1 teaspoon dried oregano
• ½ cup white wine
• 400gm tin of chopped tomatoes (Italian style is good)
• 300gms pasta or gnocchi of your choice

Slit the sausage casings and slip them off the sausages. Break the sausage meat into lumps.
Using a non-stick frypan, fry the sausage meat until lightly browned. Add the grated garlic and continue to cook for another few minutes or until the garlic is fragrant. Pour any accumulated fat from the pan.

Add the parsley, oregano, white wine and chopped tomatoes. Stir well to combine all the ingredients and continue to cook, over a medium-low heat, for about 20 minutes – we want the flavours to blend and become a perfect pasta sauce.
While the sauce is simmering away, cook the pasta according to the directions on the packet. At the completion of the cooking time, drain the pasta well and place to one side until the sauce has finished cooking. When the texture of the pasta sauce is to your liking, combine the cooked pasta and the sauce and mix together well.
Serve family-style, with the pot on the table and the diners helping themselves, or in individual serving bowls.

GARLIC/PARMESAN TOASTS
The previous recipe is excellent with garlic or Parmesan toasts. I believe that I have given you the recipe for these toasts before, but they are so easy and taste so good, I will provide it again.
Preheat your griller. Butter some sliced bread and sprinkle with grated garlic or grated Parmesan or both. Pop the coated bread slices under the grill and cook until they are golden brown. You will only need to cook one side of the bread.