Pasta

Sausage pasta

I have two recipes for spicy sausage pasta, one based on chorizo and one on chilli and corriander.

Chorizo sausage pasta

2 onions, chopped
5-6 chorizo sausages, cut into man sized chunks
2-3 mixed peppers
garlic, at least 3 cloves
parsley
pasta
1 can tomatoes
1 or 2 chicken breasts
Olive oil
Sea salt and black pepper.

Start by browning the chicken, then put in the oven to roast (190 deg C for about 20mins). Fry the chorizo chunks, peppers and onion in the olive oil until the onion is translucent and has taken on the colour from the chorizo. Add the garlic and fry for a couple mins, then add in the chopped tomatos and parsley. Season then simmer with the pan lid on until the chicken is cooked - a little water may be needed. Cook the pasta, and when done mix in with the sauce. After the chicken has rested for a minute or two, pull the chicken into bite size pieces, add to the pasta and mix through. Check the seasoning.

Chilli and coriander sausage pasta

1 tbsp olive oil
1 medium onion, finely diced
3 garlic cloves, finely chopped
2 tsp fennel seeds
Half tsp caraway seeds
400g Chilli and coriander sausages, skins removed, cut into chunks
1 tbsp tomato puree
100ml red wine
390g carton chopped tomatoes
Quarter tsp chilli flakes
3 tsp balsamic vinegar
4 tbsp chopped fresh basil
500g cooked pasta
4 tbsp breadcrumbs
4 tbsp grated parmesan

Fry the onion and garlic until translucent. Add the seeds and the sausagemeat and cook until brown. Add the tomato puree, the wine,tomatoes, chilli and vinegar. Cover and simmer for 10 mins, season then stir in the basil. Pour over the pasta and garnish with a sprinkling of breadcrumbs and parmesan.

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