Pasta with Sausage and Tomatoes

The key to this dish is the sausage meat. Thats where the seasoning and flavour of the dish is determined.

This time I also added some Kalamata olives to complement the fennel and chili flavoured sausage and the pecorino.

You will need

  • Meat from 2 – 3 raw sausages. I used a Calabrian salsiccia flavoured with fennel and chili.
  • One onion. Diced.
  • 2 – 3 cloves of garlic. Roughly cut.
  • 1 small glass of red or white wine.
  • Whole canned tomatoes. Roughly cut.
  • Parsley. Leaves from a couple of big sprigs. Chopped.
  • Basil. A bunch. Teared.
  • A handful of Kalamata olives. Pitted and roughly cut. (Optional).
  • 500 grams of dried pasta. I used penne this time.
  • Olive oil.
  • Salt.
  • Pepper.
  • Grated cheese. I used a combination of parmesan and pecorino.

Do like this

  1. Heat a frying pan that can hold all the pasta.
  2. Fry the sausage meat in a little olive oil. Crumble it and fry it until it gets a good colour.
  3. Pick the sausage meat up. Remove all fat except for about 1 – 2 tbsp.
  4. Lower the temperature and add the onions and garlic. Fry on a low heat until the garlic softens and get a good colour.
  5. Raise the temperature and add the wine. Reduce by half and scrape any bits from the bottom.
  6. Add the tomatoes, sausage meat, half the parsley and half the basil. Also add the olives if you are using it. Bring to a simmer. It should be done after about 20 – 30 minutes.
  7. Cook the pasta in plenty of salted water until it’s a few minutes from done.
  8. Add the pasta and a ladle of pasta water to the sauce.
  9. Let the sauce cook into the pasta, stirring the whole time.
  10. Off the heat, add the rest of the parsley and basil, a little olive oil and cheese. Mix and serve with more cheese on the side.

DSC_0007 (1)

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One Comment Add yours

  1. These sound like great flavors. I love the flavor of fennel and any reason to add kalamata olives to a dish. I must try this soon!

    Liked by 1 person

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