In a large, heavy-bottomed pan, heat the tablespoon of olive oil and brown the sausages. Add the garlic and roughly chopped onions and continue to fry until softened.
Add the chopped tomatoes, wine, tomato puree, paprika, salt and pepper and bring to the boil. Reduce the heat, cover loosely and simmer for 30 minutes.
Serve with potatoes cut into small squares and roasted with rosemary.
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