According to Per Morberg…

Ingredients

4 portions

• olive oil, for frying
• 3 garlic clove
• butter, for frying
• 4 fresh salsiccia sausage
• 2 cup heavy cream
• 3 dl passed tomatoes
• 2 msk tomatpuré
• 1-2 dl white wine
• oregano (some twigs)
• thyme twig (some twigs)
• 4 port pasta (of favorite variety)
• salt
• Black Pepper, nymalen
• parsley (some twigs)

Do this

1. Cook any pasta according to the instructions on the package.
2. Heat a small pan with olive oil and squeeze in the garlic. Saute it for a while without letting it take on color and pour into a small bowl.
3. Set the pan back and heat it up again with a dollop of butter and a little oil. Break up the sausages and squeeze the filling into the saucepan. Let it simmer for a while so it gets a little color.
4. Pour the garlic back into the pan and pour over the cream and the passed tomatoes. Add the tomato puree and white wine. Taste with herbs and let simmer for a while.
5. Pour off the pasta water and pour the pasta directly into the sauce and mix again. Serve with a few turns from the pepper mill and a green sprig of parsley.
6. Sort your onion shells and skin from the sausages for recycling and enjoy your pasta dish!