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Italian-style sausage pasta
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4 gourmet pork sausages with black pepper and nutmeg
1 tbsp olive oil
1 tsp dried red chilli flakes
2 garlic cloves, crushed
1 tsp fennel seeds
500ml hot chicken stock
4 tbsp Cirio Supercirio Double Concentrated Tomato Purée
16 Waitrose & Partners Cherry Vine Tomatoes, halved
50ml double cream
50g pecorino, finely grated, plus extra shavings, to serve
½ x 25g pack basil, leaves only
1. Split the sausages open with a sharp knife and squeeze the meat out. Put the oil in a wide non-stick frying pan over a medium heat. Add the sausage meat, using a wooden spoon to break it up, and stir-fry for 5 minutes, until browned all over. Add the chilli flakes, garlic and fennel seeds; stir-fry for 30 seconds. Add the stock with 100ml just-boiled water; cover and bring to the boil.
2. Uncover and add the linguine, tomato purée and tomatoes. Bring to the boil and cook, stirring occasionally, for 12-15 minutes, until most of the water has been absorbed.
3. While the pasta is cooking, stir together the cream and pecorino in a jug; set aside. Once nearly all the pasta water has evaporated, remove from the heat. Pour in the cheese mixture, combine well and season. Garnish with the basil leaves and a grinding of black pepper, and serve with the extra pecorino shavings.
Typical values per serving:
This recipe was first published in October 2018.