1. In a plate, remove the stuffing of the sausages and discard the skin. Add the leaves of five branches of thyme and 5g of oregano and leave resting for 20 minutes.
2. Chop the tomato, the garlic and the onions in dices and keep them.
3. In a big pan, heat the olive oil and add the onion and the garlic and braise for 5 minutes.
4. Fry the sausage in high heat for ten minutes or up to golden brown.
5. Add the passata, the tomato, the water, the carrot and cook in medium heat, cover half of the pan and stir sometimes for 20 minutes or until the sauce is thicker. Add the leaves of thyme of the remaining branches, stir well and keep it.
5. In another big pan, with plenty of boiling water seasoned with salt, cook the penne until al dente. Drip and serve with the sauce decorated with leaves of thyme.
Side dish: bean cream
Matches with:
– Wines: Merlot, Cabernet Sauvignon, Syrah and Cabernet Franc.
– Beers: Belgian Dubbel, Amber Lager and Munich Dunkel.