4 Italian sausages (600 g [1 1/3 lb]), sliced 2.5 cm (1 in) thick
2 medium red onions, cut into petals
60 ml (1/4 cup) olive oil
250 ml (1 cup) red wine
2 sprigs rosemary, in small bouquets
1 796-ml (28-oz) can tomatoes
5 ml (1 tsp) salt
5 ml (1 tsp) hot pepper flakes
454 g (1 lb) pasta, any kind
45 ml (3 tbsp) butter
Preparation
Preheat the oven to 200ºC (400ºF).
Place the sausages, onions and olive oil in a 23-cm x 33-cm (9-in x 13-in) ovenproof dish. Roast for 20 minutes.
Remove from the oven, add the wine and rosemary, and continue cooking for 20 minutes.
Coarsely break up the tomatoes with your fingers and add them to the sausages, along with the salt and hot-pepper flakes. Return to the oven for 20 minutes.
Cook the pasta according to package directions.
Remove the sausages from the oven. Add the butter to the drained pasta and toss. Transfer pasta to the serving bowl and mix with sausage. Serve immediately.