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How to prepare sausage spaghetti ring on toast

Sausage spaghetti hoops on toast


FIBRE:  3.9G
SALT:  0.6G


Olive oil for frying
2 garlic cloves, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, trimmed and finely chopped
300g good quality free-range pork sausages
½ tsp fennel seeds, crushed in a pestle and mortar
1 heaped tbsp tomato purée
350ml passata
1 tbsp soft dark brown sugar
½ tbsp balsamic or red wine vinegar
150g anelli (see Know-how) or vermicelli pasta
White loaf to serve
Unsalted butter for spreading
50g mature cheddar cheese (optional)


Put a large saucepan over a low-medium heat and pour in a glug of olive oil. Add the garlic, onion, carrot and celery, then cook, stirring, for 15 minutes until softened but not coloured. Squeeze the sausagemeat from the skins and add to the pan, breaking it up into small chunks with a wooden spoon. Turn up the heat a little and fry for 10 minutes until the sausage is brown and starting to crisp. Add the fennel seeds to the pan.
After a few minutes add the tomato purée, then the passata and 300ml water. Season well with salt and pepper and turn up the heat to high. When it comes to the boil, reduce the heat and leave to gently bubble away for 20 minutes until rich and thickened. Stir in the sugar, add the vinegar, then taste, adding more seasoning/vinegar as needed.
Meanwhile, bring a large pan of salted water to the boil, then cook the pasta for 4-5 minutes or until just al dente (if using vermicelli, break the pasta into small pieces first). Drain the pasta, reserving 400ml of the cooking water, then
add the pasta to the sausage sauce and stir in well. If the sauce has thickened too much, loosen with the pasta water (it will thicken as it cools, so keep the jug to one side; see Make Ahead).
To serve, cut the loaf into thick slices and pop in the toaster. Butter generously, then serve topped with the spaghetti hoops. Finish with coarsely grated cheddar, if you like.

delicious. tips

Anelli are small pasta hoops. You can order them from Mediterranean Direct – or ask at an Italian deli. Find a gluten-free version by Garofalo from Ocado.

Make the sausage sauce (to the end of step 3) up to a day ahead, or cool completely, then freeze in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat in a pan until piping hot to serve, adding a splash of water if needed.

Lighter reds rule here – make it a simple chianti or Chilean pinot noir.

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