When I'd passed the 40 week mark and was sitting at home, huge and bored out of my mind, (this was before I'd realised I would never have several weeks by myself doing nothing ever again) I looked in the River Cafe cookbook to find two sausage pasta recipes - one would take 40 minutes, the other 2 hours. It says something about just how stir crazy I was that I chose to make the latter.
This isn't that recipe... it's reminiscent of it, but even quicker than the "fast" version. I cooked it last night and it was perfect for a chilly Canberra evening in front of MasterChef! I found it, and countless other yummy dishes, on the website of one of my fave food mags - Cuisine NZ.
what you need
3 tablespoons olive oil
3 cloves garlic, thinly sliced
1/2 teaspoon crumbled dried chilli
2 teaspoons finely chopped rosemary leaves
500g pork and fennel sausages
freshly ground black pepper
400g can whole peeled Italian tomatoes, coarsely chopped
500g orecchiette pasta
3 tablespoons lemon juice
1/2 cup cream
3 tablespoons coarsely chopped flat-leafed parsley
best extra virgin olive oil to serve
finely grated Parmigiano-Reggiano to serve
what to do
- Warm the oil to a moderate heat in a large, heavy-based frying pan. Gently sauté garlic, chilli and rosemary until fragrant but not browned.
- Remove the skins from the sausages, crumble the meat then add to the pan and fry until browned. Season with salt and pepper.
- Add the tomatoes and their juice and simmer for 5 minutes.
- Meanwhile, cook the pasta in plenty of well-salted water until al dente (use the cooking times on the packet as a guide). Drain the pasta, setting aside a little of the cooking liquid (about 3 tablespoons), and reserve.
- Stir the lemon juice in to the sausage mixture, then stir in the cream and chopped parsley. Check the seasoning and adjust if necessary.
- Toss together the pasta, the reserved cooking liquid and the sausage sauce.
- Serve on heated plates with a drizzle of extra virgin olive oil and top with mountains of finely grated Parmigiano- Reggiano. Serves 4.