Spicy sausage pasta

Spicy sausage pasta

Originally uploaded by Andrew K Brown.

This is one of those really simple Nigel Slater recipes that taste so good.

Ingredients

  • 4 spicy sausages
  • A glass of white wine
  • A chilli, de-seeded and finely chopped
  • A handful of fresh basil
  • 200 ml double cream

Method

Put the water on for your pasta.  Heat a little olive oil in a frying pan.  Take the skin off the sausages and then crumble the meat into the frying pan.  Stir occasionally and add the chilli.

When the water is boiling add the pasta.

After about 5 minutes add the wine, basil and cream.  Turn down the heat and simmer for a few minutes.

When the pasta is cooked drain and return to the pan.  Stir in the sausage sauce and serve.

Serves 2

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About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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4 Responses to Spicy sausage pasta

  1. Stuart Bruce says:

    Yep one of my favourites, and so easy to adapt the concept with what you’ve got in the fridge.

  2. Max says:

    I cook something similar but with sausages I don’t use cream because it makes it too greasy for me, I prefer chopped tomatoes. As herb I use fresh chopped parsely.
    I find that this comes out better if the sausages are made of pure meat and that’s not how traditional British sausages are made, they usually contain a number of other ingredients that makes them moist and therefore can only be preserved in the fridge. Italian sausages are effectively chopped cured meat and can be preserved hanging in a cool and dry environment like a cellar. Seasoning they loose the moist and harden up becoming salami. In Lewisham you can find them at Gennaro’s and their tuscanian sausages are great.

  3. andrewkbrown says:

    Thanks for the tip, Max.

  4. Nick S says:

    Ah, yes. Nigel Slater recipes are great, aren’t they?

    There is a similar idea, although Spanish, with lentils and chorizo (lentejas con chorizo), in which you fry up a base of chopped onion, celery, carrot, herbs, etc., add chopped chorizo, lentils and water, and 40 minutes later you have dinner for approximately 100 people.

    (OK, it’s not that similar, but it is carbohydrates and dead pig).

    When I initially discovered Nigel Slater I thought that the comedy actor who played “Neil” in the Young Ones was a polymath.

    (I was confounding him with Nigel Planer of course).

    Toodle pip!

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