Archive | February, 2012

A sauce-less pasta…

14 Feb

So feeling inspired the other night to flex my invention muscles, I decided to try my hand at replicating a restaurant favourite…

Recently I blogged about a little gem of a restaurant called Little Dom’s (in my post “Keeping it real”) and my obsession with their Rigatoni with House Made Sausage, Fresh English Peas & Ricotta.

Well, I found myself last Friday night in the mood for a bit of apron time, with a little bit of wine, a little bit of new music (cue First Aid Kit’s new album “The Lion’s Roar”) and a confidence that I could smash out the same taste-sensation pasta mentioned above.

Now for those who know me, my lack of modesty here will be nothing new, and for those who don’t, get ready for some unashamed trumpet blowing… but wow wee did I come through with the goods!  (yes there was lots of patting my own back… literally… my right hand reached over my left shoulder and went pat, pat, pat)

It was an absolute winner and super duper easy to make, and the husband gave it the double thumbs up too!

So here it is…

SAUCE-LESS SAUSAGE PASTA (serves 4)

INGREDIENTS:

5 x cloves of garlic, chopped finely

6 x fleshy anchovies, chopped finely

1 x teaspoon of red chilli flakes (or to your own liking)

1 x cup of frozen peas

1 x cup ricotta cheese

6 x good quality, pork sausages chopped into 3 cm pieces (I used pork bratwurst sausages and cut each sausage into four pieces)

Olive oil

Cracked pepper

Rigatoni or Penne

METHOD:

1) Cover a small non-stick frying pan with olive oil (4-5 tablespoons), and heat over a medium flame.  Add chopped garlic, anchovies, chilli flakes and cracked pepper and cook for 3-5 minutes, stirring (make sure you don’t burn the garlic or chilli).  Turn off heat.

2) In a separate non-stick pan over medium heat, add the chopped sausage pieces, browning all over and cooking through.  This usually takes around 20-25 mins.

3) Bring a small pot of salted water to boil and add the frozen peas.  Cook for 3-5 mins, then strain and set aside.

4) Heat a large pot of salted water and add your rigatoni or penne (cook to your liking)

5) Add the cooked peas to the garlic/anchovy/chilli mixture and warm through on low heat.  You may find that you need to add some more olive oil, just make sure the peas are well coated.

6) Add the cooked sausage pieces to the peas garlic/anchovy/chilli mixture and stir.

7) Once pasta is cooked to your liking and strained, add the sausage/pea mix to the pasta.

8) Portion into bowls, sprinkle over ricotta cheese, and serve.

Pork sausage pasta

Enjoy!  Let me know how you go….

Till next time,

this little piggy…xxx

%d bloggers like this: