Spicy sausage pasta
It is important that you use goods sausages for this – our butcher’s Cumberland work particularly well. It is also best to use a pasta shape that the chunky sauce will cling to; fusilli lunghi (long curly pasta) or conchiglie rigate (sea shells) both work very well. This is a very simple, quick recipe that relies on the quality of the ingredients you put in.
- 2 tblspns vegetable oil
- 4-5 good quality pork sausages
- 2 tblspns wholegrain mustard
- 1-2 tspns cayenne pepper
- 1 tspn dried oregano
- 1 tub of crème fraiche
- salt & pepper
- 400g pasta
- grated parmesan to serve
- Skin sausages and break the meat up.
- Heat the oil in a large frying pan, don’t use olive oil, you need to get the heat very high and this will just burn, so stick to vegetable oil for this.
- Once the pan is very hot and there is a haze above the oil, add the sausage meat, fry for 5-6 minutes without stirring so that the meat begins to brown and cook through.
- When the meat starts to colour stir well, breaking up the meat with the back of your spoon. Add the mustard, cayenne pepper and oregano, salt and pepper continue to stir and cook for 10 minutes. You should have a well coloured sausage mix.
- Meanwhile bring a large pan of water to the boil, add salt and cook your pasta for the required time (until al-dente).
- When your pasta is cooked and drained add the spicy sausage mix to the pan, mix well then stir in the tub of crème fraiche, taste and adjust the seasoning.
- Serve with plenty of grated parmesan.
Recipes
Tips for this recipe...
Make sure you really scrape all the lovely marmitey bits from the pan when cooking the sausage meat, it adds loads of flavour to the dish.
