Thursday, 9 August 2007

Spicy Sausage Pasta

I "created" this after a night out with Del from work. You can probably find similar recipes in books, but this is mine. And it's good......

You need....

6 - 8 good Italian sausages (or French Toulouse ones will do)
1 400g Tin Chopped Tomatoes
1 200g Tin Chopped Tomatoes
2 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning or Mixed Herbs
1 Teaspoon ground Chilli Flakes or Chilli Powder to taste
Salt and freshly ground Black Pepper
Spaghetti or Linguine to feed 4 people (add your own quantity here - everyone is different!)

Put a large saucepan of water onto boil. I don't salt my pasta water, because Bil doesn't like it...feel free to add it if you want.

Take a sharp knife, slit the sausages down the sides and peel off the skins.

Put the olive oil into a large, heavy based frying pan and heat gently for a minute.

Add the sausages to the pan and as they cook, break them up into chunks with a wooden spoon. You need to cook the sausages for about 10-12 minutes, and keep breaking the chunks up and stirring as you go. By the time the sausages are cooked, you'll have a mixture of very small chunks and some slightly bigger.

Your water should now be boiling away quite happily. Put your pasta into the saucepan and cook for the recommended time or until it's cooked to your liking.

To the sausages, add a good pinch of salt, a few grinds of black pepper, the tomatoes/herbs and chilli flakes. Stir well to combine. Bring the sauce to the boil, then reduce to a simmer and simmer for 5-10 mins while your pasta cooks.

Drain the pasta and then add it to the spicy sausage mixture. Stir well to combine and then serve with chunky garlic bread.

Serves 4 and makes a nice change from Spag Bol.

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