Simple Elbow Pasta

A simple pasta recipe, just as long as you have tomatoes and garlic. For this time, I have some leftover patties that I haven't managed to eat, so I use these for my pasta. However, you can definitely use this for any other type of meat, or even fish.

*Yield: about 4 servings
Ingredients:
Your favorite pasta for 4 servings - this time I use elbow pasta
4 tomatoes - sliced
10 cloves garlic - roughly chopped
4 meat patties or sausages (those from the sausage/ham counter, NOT the packed ones) - sliced
Seasoning:
Tomato sauce / Ketchup - I'm a Heinz fan because it's more tasty compare to other brand, be generous for this recipe (at least 8 tbsp), it won't fail you. Alternatively, you can use tomato paste, but it's always easier to use tomato sauce, plus it's already available in your kitchen
Basil - be generous too unless your sausage has lots of herbs in it already, basil is healthy so the more the merrier
Red Wine / Cooking Wine
Balsamic Vinegar
Olive oil

How to:
1. On pasta pot, boil the pasta with 2 pinch of salt and splash of olive oil to give taste and prevent pasta from sticking together. Once pasta is al dante, pour the pasta on the strainer and set aside.
2. On a hot pan, add on olive oil, and once hot, add in garlic and saute until fragrant and golden brown.
3. Add in sausages (if it's still raw), if not, add in tomatoes first, cook until skins are separated, then add on patties. Lastly add in tomato sauce.
4. Once the sauce bubbling, add on wine and vinegar. If sauce too thick, add on more wine to thin it.
5. Toss in the pasta until well blended, and serve, add pouched egg on top.

How to do the pouched egg, then? Easy.
1. Boil water on a small pan, add on 2 tbsp of vinegar.
2. Once the water bubbling, crack 1 egg in, the white will start to cook and vinegar will make it float. Use strainer to shape the egg, and once all white is cooked, take it out and start the next one.