Saturday, 31 July 2010

Continuing with the theme of blurry pics

I know, I know, I need to get a new camera...

Not a lot to say about this recipe really. Basically, you chop up some sausages and make a pasta sauce with them. Simple, easy, tasty, win. I got into this recipe when I was in Nottingham, as my butcher had a variety of excellent sausages.

  • 12 x good quality garlic sausages, such as Italian or Toulouse
  • 2 x small red onions
  • A few sprigs of thyme
  • 2 tbsps olive oil
  • 300g spaghetti
  • Splash of Worcestershire sauce (I never measure this, just so you know)
  • Half a bottle of red wine
  • 2 x 400g tins of Italian tomatoes
  • Salt and freshly ground black pepper
  1. Heat the olive oil in a non-stick saucepan. Cut the sausages into small chunks and brown them on all sides, then remove them to a plate.
  2. Add a little more oil to the pan if necessary and sweat the onions until they've started to colour. Add a little seasoning but not too much as the sausages should be fairly well seasoned already. Add the thyme sprigs and when they're fragrant chuck the sausages back in and cover the lot with red wine.
  3. Bring the red wine to the boil and simmer until reduce by half, then add the tomatoes. Bring it to the boil again, then simmer gently for about an hour and a half until the sauce is nice and thick. This takes a while, but it's worth it. Stir it occasionally. Skim off any crap that forms on the surface. Correct the seasoning if necessary.
  4. Cook the spaghetti in some boiling water until it's al dente - this should take about 6 minutes but check by tasting it.
  5. Discard the thyme sprigs and serve the spaghetti with the sausage sauce.

No comments:

Post a Comment