Sunday, April 4, 2010

Pasta with wine and herbs

First of all, Happy easter to everyone!
This is a quick and easy recipe for a simple pasta dish that has no overpowering flavours so is suitable as a starter to accompany most main courses (not fish ones though!)

The dominant flavours in this recipe are the sausage and herbs. you can use a mixture of spicy and mild sausage.
Serves: 4
1/2 cup chopped onion
4 Pork Sausages
1 tbs Saffron
1/2 cup Dry White Wine
2 sprigs of Rosemary
1  handful of fresh Sage
enough spaghetti (or penne) for 4
Olive Oil, Salt, Pepper
Freshly grated Parmesan for dressing
Sauté the onion in some olive oil. 
Remove the casing from the sausages and sauté, crumbling the meat as it cooks
When the meat starts browning, add the herbs and cook for a few minutes more.
Add the wine and cook until the alcohol evaporates.
In the meantime, dissolve the saffron in 1/2 cup of hot water or broth then add to the sausage mixture and cook on a low heat for about 8 mins making sure the liquid does not evaporate as that is the sauce!
Remove the rosemary and keep warm.
Boil  the pasta for about a minute less than necessary (so it is really al dente), drain and sauté in the pan with the sauce on a high heat for about 2 minutes.
Serve with grated Parmesan and a few drops of Olive oil.

1 comment:

  1. Oh this sound wonderful and so easy to prepare. I love experimenting with different pasta dishes. Thanks for the recipe.


Related Posts Plugin for WordPress, Blogger...

Visit We Are Chefs

All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.