CARDRONA MERINO LAMB SAUSAGES WITH PASTA DORO PASTA
Serves 4
4 Cardrona merino lamb sausages
1 onion, thinly sliced
1 clove garlic
2 tomatoes, roughly cut
Olive oil for cooking
Handful fresh spinach, silver beet, rocket or cavalo nero (optional)
Salt and freshly ground pepper
Freshly grated parmesan cheese
500g fresh pappardalle, tagliatelle, fettuccine or linguine pasta – fresh or dried
Method
Start by 2/3 filling a large pot with heavily salted water and bring to a rolling boil.
Meanwhile heat a large fry pan up with a dash of oil, remove the meat from the sausages by simply squeeze the meat out so they form little meatballs. Add them to the fry pan and cook for a couple of minutes or until golden, add the onion and cook for 1 minute, add the garlic, and tomato and toss through with the sausage. Allow to fry for another minute so the tomato starts to colour and caramelises a little, add ¼ cup water to loosen up the tomatoes and to get all the tasty bits off the bottom, reduce until thick and glossy.
Add the pasta to the boiling water and give a brief stir to ensure it doesn’t stick. If using fresh pasta it will only take about 3-5 minutes (always check the packet for times), if using dried it will take considerably longer.
When your pasta is cooked drain away 90% of the cooking liquid and reserve the remaining. Add your pasta to the sausage mixture and toss well to combine. Add a little of the water if needed to loosen the sauce so it clings comfortably to the pasta – add more liquid if needed. Season well with salt and fresh ground pepper and generously grate over plenty of parmesan cheese. Serve immediately.
4 Cardrona merino lamb sausages
1 onion, thinly sliced
1 clove garlic
2 tomatoes, roughly cut
Olive oil for cooking
Handful fresh spinach, silver beet, rocket or cavalo nero (optional)
Salt and freshly ground pepper
Freshly grated parmesan cheese
500g fresh pappardalle, tagliatelle, fettuccine or linguine pasta – fresh or dried
Method
Start by 2/3 filling a large pot with heavily salted water and bring to a rolling boil.
Meanwhile heat a large fry pan up with a dash of oil, remove the meat from the sausages by simply squeeze the meat out so they form little meatballs. Add them to the fry pan and cook for a couple of minutes or until golden, add the onion and cook for 1 minute, add the garlic, and tomato and toss through with the sausage. Allow to fry for another minute so the tomato starts to colour and caramelises a little, add ¼ cup water to loosen up the tomatoes and to get all the tasty bits off the bottom, reduce until thick and glossy.
Add the pasta to the boiling water and give a brief stir to ensure it doesn’t stick. If using fresh pasta it will only take about 3-5 minutes (always check the packet for times), if using dried it will take considerably longer.
When your pasta is cooked drain away 90% of the cooking liquid and reserve the remaining. Add your pasta to the sausage mixture and toss well to combine. Add a little of the water if needed to loosen the sauce so it clings comfortably to the pasta – add more liquid if needed. Season well with salt and fresh ground pepper and generously grate over plenty of parmesan cheese. Serve immediately.
Alison Lambert
