Sausages Sicilian style, from ” Sausages and Mash” by Fiona Beckett 2004.
Ingredients
- 400 g spicy Italian pork sausages
- 1 tbsp olive oil
- 2 level tbsps tomato puree
- 125 ml white wine
- 1/2 400g tin cherry tomatoes
- 2 tbsps capers well rinsed and drained
- 12 olives pitted and roughly chopped
- 300g dried Penne
- Cajun style spice grind
- 20 g flat leaf parsley Finely chopped
- 100 g feta cheese
Servings:
Instructions
- Cut a slit in the sausage skins and peel them off. Heat the oil in a large frying pan then add the sausages, breaking them up with a wooden spoon.
- Add the tomato puree and stir in well then fry for a couple of minutes before adding the wine and letting it bubble up.
- Add the cherry tomatoes and break these down with a fork, together with any larger pieces of sausage meat.
- Add the capers and olives, stir, then leave to simmer for about 15 minutes.
- Meanwhile, cook the pasta following packet instructions until al dente, Spoon off 2-3 tbsps of the pasta cooking water into the sauce then drain the pasta and return to the pan.
- Check the seasoning of the sauce and add some Cajun spice if wished.Pour the sauce over the pasta and add half the parsley. Toss together and leave to stand for a couple of minutes.
- Spoon the pasta onto warm plates and crumble over some feta and a sprinkling of parsley. Serve with additional Cajun spice on the table.
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