Creamy, Spicy Sausage Pasta
August 28, 2009 Leave a comment
Comfort food at its best. Not only is this completely delicious, but aside from crumbling a few sausages into a frying pan by hand, there is no work aside from occasional stirring. Within about 15 minutes you have a perfectly lovely heartwarming (and bellywarming) dish and you won’t really even notice you’ve done it. I know it says spicy in the title. Its not hot though, just has a tiny kick to balance the cream. This was inspired by a Nigel Slater dish, once upon a time, but its been so long since I’ve looked at the recipe I can’t honestly say its the same thing anymore. Also, as I don’t weigh or measure anything for this recipe, is fair to say you could tweak a little without anyone really noticing. So, to serve 3 very greedy people:
- around 400g good quality pasta – shapes – radioatore, fusilli, or conchiglie. Mine was fusilli.
- about 500g very best pork sausages. Really the best you can get. This will be rubbish without decent sausages. FREE RANGE pork please.
- glass of dry white wine
- small pot of double cream
- scant tsp of chilli flakes
- tbsp dijon mustard
- small handful of basil leaves, torn.
I am assuming that your pasta will be taking 10-12 minutes to cook, so put your pasta on. Put a large frying pan on over a medium heat and just start squeezing the pork out of the sausages into the pan, crumbling it roughly whith your hands as you do. You don’t need to be too precious about this, put be prepared to break up big chunks with a wooden spoon or something. If they’re good sausages, they shouldn’t release too much water, but there likely will be some, so you might want to drain any liquid from the pan as you go if the sausage appears to be steaming rather than browning. When the crumbled sausage is brown in parts, pour in your wine, and bring to the boil. Simmer for a few minutes while you stir the pasta, and probably get yourself another glass of wine, or poke your head round the kitchen door to watch Eastenders. Anyway, after a few minutes of that, stir in your chilli flakes and then your cream. Turn the heat down a touch but not too much and let it bubble away, stirring regularly. Stir in your mustard. I reckon your pasta will be done about now, so, drain it (but don’t drain it until bone dry, a tiny splosh of pasta water is good in any sauce). Chuck the torn basil leaves into the sauce, closely followed by the cooked pasta and give it a very thorough stir. Scoff.