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Sausage and pea pasta (Serves 2)

September 6, 2017

 

When mum goes to the butcher, she always stocks up on Sicilian fennel pork sausages for us. I batch these in two and freeze them up to use for pasta sauces or sometimes for stuffing in chicken. It’s a quick and very tasty dish to make on them busy days in the garden. For this recipe, you can use any good quality pork sausages, and there are some great brands out there to choose from.

 

Ingredients:

  • 100g x orecchiette pasta (I love Garofalo pasta),

  • 1 x white onion (chopped),

  • 2 x garlic cloves (crushed),

  • ½ tsp of chilli flakes (optional),

  • 1 x large plum tomato (sliced),

  • 2 x good quality pork sausages (skin removed),

  • ½ cup of frozen peas,

  • ½ tsp of fennel seeds,

  • Grated parmesan,

  • Salt and pepper (to taste).

 

Method:

  1. Place a pot of salted water on the boil for the pasta,

  2. In a pan, fry the onions in a little olive oil until they soften and then add the chilli and the garlic to fry for a few more minutes,

  3. Add the sausage to the pan and fry for 5 to 10 minutes until cooked,

  4. Turn the heat down low on the pan, add the sliced plum tomato, frozen peas and place the lid on the pan, 

  5. Stir occasionally until turn the heat off once the peas are tender and the tomato has melted into the rest of the ingredients,

  6. When the pot of water comes to the boil add the pasta and cook for 8 minutes (or according to packet instructions),

  7. When the pasta is ready, drain, add to the pan and combine all the ingredients together,

  8. Season if required and then serve with a good grating of parmesan. 

 

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