Made a new recipe tonight and it was LUSH, and dead quick! It got a thumbs up from everyone, especially Kid 3, who announced it was his favourite food in the world. Which may have been a slight exaggeration, but who cares, he ate it all and thats what matters!!! I put sweetcorn and onion in it, but thinking about it, you could probably get away with sneaking other veggies in too. I cheat and use frozen veg, less waste, quicker, more convenient and just as many vitamins as fresh! So here it is!
Spicy yet Creamy Sausage Pasta
adapted from Plain Chicken
230g dried pasta
1 pack Mattesons smoked sausage, (any variety, but I use reduced fat to show willing) cut into bite-size pieces
1 cup double cream (or half fat creme fraiche, see above!)
1 tablespoon minced garlic (I use the stuff in a jar, lasts for ages in the fridge)
1/2 cup chopped onion (fresh or frozen)
1 cup sweetcorn (tinned or frozen)
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
Pinch salt
1/2 teaspoon pepper
1/2 cup white wine
3 tablespoon tomato puree
1 tablespoon tomato ketchup
1 1/2 teaspoons chopped parsley
Parmesan cheese
Cook pasta.
While your pasta's bubbling away, brown sausage in a frying pan over medium heat. Once browned, add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant. Add sweetcorn and white wine to pan, making sure to scrape up any brown bits from the bottom. Let wine reduce by half, about two minutes.
Stir in Cajun seasoning, paprika, salt, pepper and tomato sauce. Add cream and heat to almost bubbling, then reduce heat to low. Allow the cream mixture to reduce by half, about 5 minutes. Drain pasta and add to pan. Toss with parsley and freshly grated Parmesan.
Serve to family, sit back and wait for compliments.
In the words of Gordon - Spicy yet Creamy Sausage Pasta - done.
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