Pasta with Sausage Ragù

1. Using a sharp knife, make a slit down the length of each sausage and peel off the sausage skins and discard. Set aside.
2. Over a medium heat, heat the oil in a large pan until just hot.Add the onion and celery and fry for 4-5 minutes until soft.Add the garlic and fry for 1-2 minutes.
3. Add the sausage meat and oregano and break up the meat with a wooden spoon. Let this fry for 3-4 minutes to brown all over. Break up any larger chunks of sausage with the spoon.
4. Pour in the white wine and let it sizzle for 1-2 minutes before adding the tomato. Stir in about 1/2 can of water and let it come to a simmer.
5. Reduce the heat to low and put on a lid - simmer the sauce gently for 30 minutes. Remove the lid and reduce for 5 minutes.
6. Season with salt & pepper (be careful not to over salt as the sausages could already be salted)

Making the pasta

1. Cook your chosen pasta to the pack instructions in salted water. Reserve a couple of cups of the cooking liquid then drain.
2. Spoon around 2-3 large spoonfuls of sauce per person into the pasta and about 1/2 cup - 1 cup of the pasta water. Stir well.
3. Serve from the pan or in separate bowls with plentiful grated fresh parmigiana Reggiano (parmesan)