Post by Specalios on Apr 1, 2017 9:39:50 GMT
INGREDIENTS
1 tbsp olive oil
4 pork sausages (we like The Black Farmer, widely available)
5 tomatoes, roughly chopped
Grated zest of ½ lemon
2 tsp Very Lazy Red Chillies (widely available)
200g Sainsbury’s Taste the Difference Pennoni pasta shapes, or similar
4 tbsp crème fraîche
Grated Parmesan to taste
Handful of fresh basil leaves, plus a few extra leaves to garnish
METHOD
01.Heat the olive oil in a frying pan over a medium-high heat. Cut the ends off the sausages and remove meatball-sized pieces from the skins. Gently fry the sausage pieces for 9 minutes, shaking the pan occasionally, until golden. Add the tomatoes, lemon zest and chillies to the pan, then fry for 2-3 minutes more until the sausage is cooked through and the tomatoes are softened. Meanwhile, cook the pasta in a large pan of salted boiling water for 12 minutes or until al dente.
02.Drain and stir through the crème fraîche, some grated Parmesan and a good grating of black pepper. Fold through the sausage sauce, along with a handful of basil leaves, then divide between warmed bowls. Top with more Parmesan and extra basil leaves to serve.
1 tbsp olive oil
4 pork sausages (we like The Black Farmer, widely available)
5 tomatoes, roughly chopped
Grated zest of ½ lemon
2 tsp Very Lazy Red Chillies (widely available)
200g Sainsbury’s Taste the Difference Pennoni pasta shapes, or similar
4 tbsp crème fraîche
Grated Parmesan to taste
Handful of fresh basil leaves, plus a few extra leaves to garnish
METHOD
01.Heat the olive oil in a frying pan over a medium-high heat. Cut the ends off the sausages and remove meatball-sized pieces from the skins. Gently fry the sausage pieces for 9 minutes, shaking the pan occasionally, until golden. Add the tomatoes, lemon zest and chillies to the pan, then fry for 2-3 minutes more until the sausage is cooked through and the tomatoes are softened. Meanwhile, cook the pasta in a large pan of salted boiling water for 12 minutes or until al dente.
02.Drain and stir through the crème fraîche, some grated Parmesan and a good grating of black pepper. Fold through the sausage sauce, along with a handful of basil leaves, then divide between warmed bowls. Top with more Parmesan and extra basil leaves to serve.
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