January 30, 2013 by dgarnett2013
Penne with a Quick Sausage Sauce: Adapted from River Cafe Cook Book
- 2 tabs olive oil
- 2 small red onions, peeled and chopped
- 5 Italian spiced, fresh pork sausages, meat removed from skins and crumbled
- 1 1/2 tabs chopped fresh rosemary
- 2 small bay leaves
- 2 small dried chillies, crumbled
- 2 400g tins of peeled plum tomatoes, chopped
- salt and pepper
- 150ml double cream
- 120g Parmesan, freshly grated
In a large saucepan, heat the oil and fry the onion till light brown.
Add the crumbled sausage, rosemary, bay leaves and chilli. Fry together over a hight heat, stirring to mash the sausages. Cook for about 20 minutes, removing excess fat if there is any. The sausage meat should become brown and disintegrate.
Add the tomatoes, stir and return to the boil. Turn heat down and cook slowly for about 30-40 mins.
Cook the penne in generous amounts of boiling salted water, then drain thoroughly.
Stir the cream into the sauce along with the drained penne and half the parmesan.
Serve with the remaining parmesan.
Any extra sauce (without the cream or parmesan) freezes very well.
We ate this the first day the snowdrops showed themselves in the garden. Also spotted: the first tiny auricula of the year. The hellebores have been in flower for about a week.