Merguez Pasta Sauce - PUBLISHED

1 - 3 Made it several times, all to good reactions.

Good for 4 people as a main course.

1 Tbsp olive oil
1 lb Merguez sausages cut into bite-sized pieces
2 garlic cloves or 2 Tbsps garlic scape paste
1 cup white wine
1 Tbsp tomato purée (optional)
1 can (400g) diced tomato
1 lb dry linguine (recommended)
2 Tbsps pesto
1/2 tsp salt (or to taste)
Permesan to serve

1. Heat the oil in a large sauté pan and cook the sausage until browned on all sides.
2. Add the garlic (or scapes) and cook another minute.
3. Add the white wine and reduce by half.
4. Add the tomato and salt and simmer until the sauce thickens.
5. Start the salted water to boil while the sauce simmers.
6. When the pasta is al dente, drain. Add the pesto to the sauce.  Mix in the cooked pasta.
7. Serve with parmesan and freshly ground pepper