THE Sausage Pasta of Dreams

I can’t take any credit for this one, for it’s not really my recipe at all. One of my very best friends Matty introduced me to a version of this dish at the beginning of lockdown, which she then tweaked and passed on to me and it has fast become one of my favourite dishes of all time. The combination of sausage, pasta and double cream makes this an incredibly indulgent dish so we usually save it for moments of celebration (or commiseration). The first time I had it I enjoyed it so much I had a dream about it, and I never usually dream about food so that’s really saying something.

It’s an easy dish, that takes a little bit of time but please don’t let that put you off. If you want to make this extra special then making your own pasta really takes this up to another level. While it’s best enjoyed with friends, even if there’s just two of you it’s best to make it for the full four so that you have leftovers the other day.

Update: I finally found the proper recipe for this and I’m pleased to say it’s super similar - the exception is that they add 1/4 ground nutmeg so I’ve added that to the ingredients list below.

INGREDIENTS

Serves: 4

Time: 40 Minutes

Skill: Easy

2 tbsp olive oil

2 medium red onions, peeled and chopped finely

6 good quality pork sausages, skin removed

1 tbsp chopped fresh rosemary

3 cloves garlic, crushed

1 ½ tsp fennel seeds

3 bay leaves

1 tsp chilli flakes

1/4 a nutmeg, ground

400g peeled plum tomatoes or chopped tomatoes

300g pasta – I like pappardelle or rigatoni for this

150ml double cream

40g parmesan, freshly grated plus extra to serve

Sea-salt and freshly cracked black pepper

 METHOD

1. In a large saucepan, heat the oil and fry the onion until light brown. About 10 minutes.

2. Add the sausage meat and break it up with the back of a wooden spoon so you’re left with small chunks. Cook on medium heat for 20 minutes, and not a minute less. You’ll think it’s done before that but don’t stop cooking it because you want it to caramelise and start to disintegrate. If it starts to burn, turn the heat down and continue to cook. Remember – 20 minutes.

3. After 20 minutes, add the garlic, chilli, bay leaf, rosemary and fennel to the pan and cook for two minutes.

4. Then add the tomatoes and crush them with the spoon then stir and return to the boil Season generously and cook on a low simmer for 10 minutes. This is when you add the nutmeg if you’re using it.

5. At this point, it’s time to cook your pasta according to the packet instructions. Test the sauce and make sure you’re happy with the seasoning.

6. When the pasta is nearly ready, stir in the cream and parmesan to the sauce and stir until the cheese has melted.

7. Drain the pasta thoroughly and then stir into the sauce. Serve with a generous sprinkling of parmesan and plenty of freshly ground black pepper.

I really hope you enjoy this as much as I do.