Try this delicious timesaving twist on an Italian classic pasta dish
- 750g chicken sausages
- ¼ cup (60ml) olive oil
- 250g button mushrooms, sliced thinly
- 1 long red chilli, sliced thinly
- 2 cloves garlic, chopped finely
- 500g casarecce or penne pasta
- 1/3 cups coarsely chopped fresh parsley
- 2 tablespoons lightly toasted pine nuts
- 1/2 cup (40g) finely grated parmesan
STEP BY STEP
- Make a slit along the length of the sausages and remove sausage meat, discard skins.
- Heat a large frying pan over a high heat. Coarsely crumble the sausage meat into the pan and cook, stirring, until browned. Remove with a slotted spoon.
- Heat the oil in same pan over high heat, add the mushrooms and chilli, cook for about 5 minutes or until softened. Add garlic, cook, stirring, until fragrant, but not coloured,. Return the sausage meat to the pan, stir until combined.
- Meanwhile, cook the pasta in plenty of rapidly boiling well-salted water until al dente. Drain, reserving approximately 1/3 cup (80ml) of the cooking water. Return pasta to the saucepan and add the sausage mixture and reserved some of the cooking water, stir to combine. Taste and season with salt and freshly ground black pepper. Sprinkle over parsley and pine nuts.
- Serve sprinkled with parmesan.
Bring 4 litres of water to the boil in a large pan with about 1 tablespoon salt. Add 500g dried pasta, stir until the water boils again. Boil, uncovered, testing the pasta 2 minutes before the indicated packet cooking time. Cook until “al dente” – firm to bite for the best flavour and texture. There is no need to add oil to the water when cooking pasta. The oil will cause the sauce to slide off rather than coat the pasta. Don’t rinse pasta after cooking. The starch on the outside of the pasta helps the sauce to cling. Rinsing also lowers the temperature of the pasta and should only be done when cooking pasta for salads.