A basic pasta with tomato/meat sauce ought to be part of any home cooks repertoire. It’s easy to knock up and it can be tailored to whatever you like and with whatever you have.
From the same template as my casaracce with lamb sausage & baby kale recipe, this spaghetti dinner uses some fab little wild boar sausages I found at the supermarket. I love the taste of wild boar as it has a more gamey flavour, but if you’ve got your own favourite pork sausages, I’d say go with those. No rules, remember.
Many of us have that trusty bag of peas sitting in the freezer, so you can dive in and add some of those to this easy pasta. No need to defrost, either. That’s the beauty of frozen peas; they’re small enough to defrost in the cooking process.
I’ve used fresh parsley from our street community garden as it was sending up stems that were ready to flower. The leaves and tender thin stems are still useful in cooking, and at the same time slowing the parsley plants from going to seed. The thick stems are even good for a stock; so into the freezer they went, for another time.
Got fresh basil or fennel tops? Throw them in if you want. The flavour of the sauce will obviously change, but there’s nothing wrong with that.