Spicy sausage pasta
NUTRITION: PER SERVING
FAT: 20.6G (8.9G SATURATED)
CARBOHYDRATES: 45G (3.4G SUGARS)
350g fusilli pasta
2 tbsp olive or rapeseed oil
1 red onion, finely sliced
1 leek, finely sliced
1 garlic clove, crushed
4 free-range pork sausages, skins removed, broken into chunks
Good pinch of chilli flakes
100ml double cream
100ml chicken stock (homemade or from a stock cube)
25g fresh flatleaf parsley, chopped
Squeeze of lemon juice
Cook the pasta in boiling salted water for 9-12 minutes until tender. Drain and return to the pan with 2 tbsp of the cooking water.
Meanwhile, heat half the oil in a pan and fry the onion and leek for 15 minutes until soft and starting to brown. Add the garlic and cook for 30 seconds. Remove and set aside.
Add the remaining oil to the pan, then fry the sausage and chilli until crisply golden. Put the onion mixture back in the pan, add the cream and stock, then simmer for 5 minutes.
Season well, then add the parsley and cooked pasta with a squeeze of lemon juice. Toss, then serve.
Next time add 200g passata to the sausage instead of the cream and bubble for 10-15 minutes to make a rich tomatoey sauce