How To Make Sausage Pasta

Today, I'm going to show you how to make sausage pasta. First of all, you need to get dry chilli flakes and fennel, and you just put them into a pestle and mortar and grind them. You can just do this roughly.

It's nice to actually get the flavour and texture of the fennel seeds in this particular recipe, but we're just going to blend them together a bit. Then, you get some really good quality Italian sausages and remove the sausage meat from the skins which are really simple. You just run your knife along the side of the sausage and the skins pull away really, really quickly and really easily.

Roughly mash your sausage meat and then that is ready to go. We've got slivers of garlic, and we're going to just fry those lightly for thirty seconds, add in our spices, and add in our sausage meat. Add some olive oil to the pan.

To check that the oil is the correct temperature, hold your hand over the pan and when you can't hold it there any longer, you know that the oil is the correct temperature to cook. So, the important thing to remember when you're cooking with garlic is that it burns really, really quickly so you don't want to leave it there for more than thirty seconds. Push it in, stir around, then add your other spices, and then add in your meat.

So, we're going to put the garlic in first of all. We're going to add in our dried chilli flakes and fennel seeds, and again mix those in the oil so they're nicely coated. And finally, we're going to add in our sausage meat.

It doesn't look particularly attractive at this particular point, but I can assure you it will be delicious once it's cooked. You want to turn down the heat for a little while and leave the sausages and spices to cook for about twenty minutes. While the sausage is cooking, you can prepare your Cavolo Nero which is a wonderful, dark Italian cabbage.

If you can't get that, then a Savoy cabbage or spinach will do, but it really is important you have a nice, dark green vegetable to add extra flavour to this recipe. You just remove the centre stem, layer it up, chop it into small pieces. The Cavolo Nero is then going to be blanched which means you're going to put it into a pan of hot water for 10 to 20 seconds just to soften it a little bit, but don't overcook it.

Once your sausages have cooked, just push them to one side of your pan, and use some kitchen roll just to dab away some of the excess fat. Then add in your blanched Cavolo Nero. Add your cream and mix it all together.

Finally, toss in your pasta and a little bit of the cooking liquor from the pasta. Cook your pasta according to the pack instructions. They will vary slightly but it's usually around ten minutes.

We're going to just leave this to cook for about ten minutes, and then we will garnish it with some Parmesan and the seasoning. Add into the mixture your grated Parmesan cheese, some salt, and some freshly ground black pepper. Give it another good stir just to make sure the flavours are nicely combined, and then tip it into your serving dish.

Give a final grind in here of black pepper and a nice sprinkling of some freshly chopped parsley. And that's how to make sausage pasta! .