My pasta recipes seem to go down very well so I am having a bit of a change from Thai Food maybe it is not to everyone’s taste. I love pasta and it always goes down well although my love is Thai or Indian food as yoou all know.
Pasta and sausage with tomato and cream sauce.
1 tbsp Olive Oil.
1/2lb of sausages skinned and broken into pieces. I use a spicy sausage but you cann use any sausage of your choice.
1/4-1/2 tsp of red chilli flakes
2 garlic cloves finely chopped.
Diced and skinned red onion.
I can of tomatoes diced or if like me you have a glut of fresh tomatoes then I also use them skinned and chopped.
3/4 cup of cream
1/4 tsp salt I use pink Himalayan salt.
2 tbsp chopped fresh flat leafed parsley.
Parmesan to serve.
For quickness you can put your pasta on now in boiling salted water or if you are making the sauce in advance then cook pasta when you are ready as per instructions on the packet.
To make the sauce.
Heat the oil in a pan and add the crumbled sausage. Cook until sausage is no longer pink about 7-8 mins then add the onions and garlic and cook for a further 5-6 minutes until sausage is nicely browned and onions are soft.
Add the tomatoes, cream and salt and simmer..do not boil for a further 4 minutes or until the sauce has slightly thickened.
If you are making the sauce in advance then cover and store in the fridge until later or the next day.
If you are using the sauce immediately then put pan to one side and cook pasta in boiling water. When ready, drain and add the sauce and stir to combine. Bring the pasta and sauce back to simmer and make sure it is heated through.
Serve in serving bowl or individual bowls , sprinkle with chopped parsley and grate parmesan over the top.
Serve with green vegetables or salad and garlic bread.