Monday, 18 August 2008
Recipe - Pasta with creamy pork sausage sauce
This is an old favorite of mine. I found the original recipe in a magazine years ago and are now cooking it from memory.
It's one of these recipes which you can freestyle quite a bit. Just use what you have available.
Ingredients (serves 2 -4)
Pack of 6 sausages
Creme fraiche, 200g
Dried chilli flakes, to taste
1 lemon, preferably non-waxed
Parmesan, grated - to taste
Open the sausages and squeese the meat out of them. Heat the oil in a pan and chuck the meat into the frying pan. Fry it, making sure to break it up, until bits and pieces of it turns golden and crispy.
Add grated lemon zest, the juice from the lemon and dried chilli flakes to taste and the creme fraiche. Let this simmer away for about a minute.
In the meantime, cook the pasta according to the instructions on the packet. When there's a couple of minutes left to boil, add a handful or two of frozen peas. Drain the pasta, but save some of the cooking water.
Pop the pasta and peas into the pan with the sauce and give it a good stir. If you need to thin the sauce a bit, use the saved cooking water as needed.
Plate and grate parmesan on top. If you want to make it extra purdy - top off with some strips of lemon zest.