This is my go-to recipe when we have friends coming over for dinner but I just don’t have time to cook anything too elaborate. It’s such a simple pasta dish – it’s central ingredient is the humble sausage after all – but honestly, it tastes a million dollars and always impresses. It is full of deep, smokey flavours – rosemary, oregano, chilli and paprika – while the cream and Parmesan give it a wonderfully indulgent edge.
With a large glass of Chianti, this is my perfect dinner party dish. Just make sure you buy the best pork sausages your budget can stretch to.
The children love it too, but I generally ease back on the dried chillies when I cook it for them.
Spicy sausage pasta
1 tbsp olive oil
1 red onion, peeled and chopped
6 good quality pork and herb sausages, meat removed from skins and broken up
1 tbsp fresh rosemary, finely chopped
2 bay leaves
2 dried chillies, crumbled
1 tsp dried oregano
1 tsp smoked paprika
2 garlic cloves, peeled and crushed
2 x 400g tins plum tomatoes
salt and pepper
250g dried fusilli
4 tbsp double cream
100g Parmesan, grated
Heat the olive oil in a large pan and gently fry the onion until soft.
Add the sausage meat, rosemary, bay leaves, chillies, oregano, paprika and garlic, and fry together over a medium heat. Stir well to break up the sausages. Continue to fry for around 5 minutes until the sausage is browned.
Pour in the tinned tomatoes, give it all a good stir and bring to the boil. Simmer gently for 15 minutes, stirring every now and again to help break up the tomatoes.
Meanwhile cook the fusilli according to the packet instructions, and drain thoroughly.
Stir the double cream into the sausage sauce. Pour the pasta into the sauce, along with half the Parmesan, and mix well to make sure all the fusilli is well coated in the sauce.
Serve with the rest of the Parmesan sprinkled on top. And tuck in immediately. Or keep warm until your guests arrive.
Paprika is one of the key ingredients and so I am entering this spicy sausage pasta into this month’s Spice Trail challenge.