Ingredients
- 60 ml olive oil
- 1 onion, thinly sliced
- Sprig fresh rosemary, roughly cut
- 1 clove garlic, sliced thinly
- 3 lamb sausages, meat removed from skins (small meatball size)
- 1 cup passata (or fresh tomatoes roughly chopped)
- ½ cup freshly chopped flat leaf parsley
- 1 Tbsp red wine vinegar, or to taste
- 400g dried Pasta d’Oro Penne or Rigatoni
PENNE WITH CARDRONA LAMB SAUSAGES, TOMATO & PARSLEY
Method
- Heat oil in a large fry pan over medium-heat, add the onion, and sausage meat, cook until the onion softens and the sausage has gone brown
- Add the rosemary and garlic, cook for a further one minute
- Add the wine, and tomato and cook until the sauce thickens (4-5minutes)
- Add half the parsley, season with salt and pepper, turn down the heat and cook your pasta
- Meanwhile cook the pasta in a large pot of heavily salted water
- Check the packet with exact times usually about 6-10 minutes or until al dente (tender to the bite) Drain, reserving 60 ml of the cooking water
- Return pasta and reserved cooking water to pan
- Add sausage mixture, stir to coat well, season to taste, scatter over remaining parsley
- Serve immediately with fresh parmesan cheese generously grated over
Comments
PASTA-d’ORO — HOW TO COOK FRESH AND DRIED PASTA
Whether it is fresh or dried it is arguably one of the all time great meals. It makes the perfect light lunch or a comforting dinner and it is always a hit with children.
A lot of people think fresh pasta is superior to dried - not true! It’s just that they have a different role to play in your dish. Dried pasta generally is made from flour and mostly water, which means that it lasts longer and retains a fantastic bite. It is great with seafood, oily tomato sauces. Fresh pasta is silky and tender and suits being stuffed with creamy and buttery sauces.
Two things to remember when cooking pasta is not to over-cook it (it needs to have a slight bite), and to match the right pasta to the right sauce.
Always use a large pot with enough water the pasta needs plenty of room to move around. Simply fill a good size pan with 2/3 water and a generous pinch of salt.
Bring to the boil and add the pasta. Only add the pasta when it is on a rolling boil. I tend to read the packaging on the pasta packets as cooking times can vary. But the best test is to remove a piece and bite into it. It should be tender to the bite but not soft!
Give the pot of pasta a frequent stir to prevent over cooking. As soon as it is done, drain most of the liquid, holding some back as it is ideal for adding to your sauce.
Once your pasta is cooked then it is time to add your favourite sauce and enjoy!
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