Combining crushed tomatoes, which are lumpy, and smooth sieved tomatoes (passata) is the best of both worlds. You get texture and a deeper tomato flavour.
3 Tbsp plus 1 tsp olive oil
1 large clove garlic, peeled and finely chopped
Small sprig of rosemary, finely chopped
400g (about 14 ounces) can crushed tomatoes
400g (about 14 ounces) jar passata (sieved tomatoes)
250-300g (8-9 ounces) soft chorizo sausages
200g (about 7 ounces) cavolo nero
400g (about 14 ounces) penne pasta
Freshly grated parmesan for serving
1 Put 3 tablespoons of olive oil, garlic and rosemary in a medium-size saucepan and cook briefly over a gentle heat until the garlic changes colour to a pale biscuit. Add canned tomatoes and passata. Swirl ¼ cup of water around the insides of the passata jar to get clinging tomato and add to pan.
2 Bring sauce to a bubble, lower heat, partially cover with a lid and cook gently for 20 minutes. Remove lid, stir well, and continue cooking for about 5 minutes until pulpy and sauce-like. Season with a few good pinches of salt.
3 Meanwhile, fry the sausages over a medium heat in a small frying pan in 1 teaspoon of olive oil, turning often. Lower the heat once they are coloured all over and continue cooking until cooked all the way through. Transfer to a board and slice.
4 Prepare the cavolo nero by washing it well, then running a sharp knife down either side of the tough centre ribs (discard the ribs). Coarsely chop leafy part.
5 Cook the pasta in plenty of boiling well salted water for time specified on packet, or until done to your liking, adding the cavolo nero in the last 4-5 minutes. Drain pasta and cavolo nero and tip into a heated bowl. Add most of the sauce and toss. Toss the sliced chorizo sausages through the last of the sauce and spoon over the pasta. Serve immediately with grated parmesan cheese.