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Written by author Donal Skehan, this is a beautiful, nutritious recipe to try at home.
He says this super simple dinner option has several surprising ingredients.
“Balsamic-y sticky red onion adds sweetness to this rich, quick sausage pasta Dinner,” he says.
Here’s how to make it.
Crushed Sausage Pasta
Material: (serves 4)
olive Oil
6 good quality sausage
3 red onions
4 Garlic clove
2 anchovies
2 sprigs of rosemary
50 grams butter
sea salt and freshly ground black pepper
350 grams bucatini pasta
a pinch of chilli pieces
2 tbsp balsamic vinegar
150 ml chicken stock
10 sage leaves
Method:
1. First of all, place a deep-sided frying pan on medium flame and sprinkle some olive oil in it. Squeeze the meat from the sausages directly into the pan, form small sausage meatballs and cook for 5-6 minutes, turning occasionally, until golden. Remove from the pan and set aside.
2. Meanwhile, chop the red onion and garlic into thin pieces, roughly chop the anchovies and strip the leaves from the rosemary.
3. Add the butter to the pan in which you cooked the sausages, then add the red onion and rosemary leaves, season with salt and cook for 7-8 minutes until soft.
4. Keep water in a vessel to boil. Add water and cook the pasta according to packet instructions.
5. Back to the onion. Start to turn the heat up high under them so they start to turn golden and caramelised, then add the anchovies, garlic and chilli pieces to the pan and cook, stirring, for a few minutes until the anchovies have melted and the garlic is fragrant. Add the balsamic vinegar and stock, then return the sausages to the pan and let everything simmer over low heat for 5-6 minutes to cook the sausages.
6. Heat a few tablespoons of olive oil in a small frying pan for a few minutes. Fry the sage leaves for a minute or until fragrant and dark green, then drain on kitchen paper.
7. Add the cooked pasta to the sauce using tongs, stirring the pan constantly so the pasta gets coated in that lovely sauce. Serve in bowls, sprinkled with fried sage leaves on top.
Donal’s Real Time Recipes by Donal Skehan is published in hardback by Yellow Kite (Hodder & Stoughton), priced £25. Photography by Donal Skehan. Available October 9th.