Rigatoni with skinless pork sausages, tomatoes, oregano, tumeric, wine

For 2 p
120g of pasta
8 pork sausages
1 can of Italian tomatoes (just tomatoes)
2 tsp of oregano
1 tsp of tumeric powder
Pinch of salt
1 tsp of brown sugar
3 cloves of garlic, chopped
1 Spanish onion, diced
1 cup of white wine, or sparkling wine.
Olive oil for pan

Use a heavy based pan with lid

Heat a bit of olive oil in a pan.
Add salt, onions and garlic, leave till softened.
Meanwhile, with the sharp tip of knife, cut across the sausage, to open skin.
Peel off sausage meat from skin and throw into pan.
Break the sausages up into smaller pieces, and cook for 1-2 minutes till rawness dissappears.
Add sugar, oregano, tumeric.
Add tomatoes and juice, and wine.
Stir through.
Cover lid and simmer for 15-20 minutes.

While the sausages are simmering, cook pasta for 11 minutes.
Add pasta to sausages when cooked, and stir through.
Serve.

Bon Appetite!