Smoked Garlic & Sausage Tortiglioni

Smoked Garlic & Sausage Tortiglioni

A fairly simple yet wholesome dish that can be made in the length of time it takes to cook some pasta.

 

SWANKINGREDIENTS

Serves 2

  • Tortiglioni/Rigatoni Pasta 250g
  • Smoked Garlic 2 Cloves
  • Savoy Cabbage 1 quarter
  • Butter 20g
  • Olive Oil 3 Tablespoons
  • Pork Sausages 4
  • Fennel Seeds 1 Teaspoon
  • Scotch Bonnet Chilli 1/2
  • Anchovy 1
  • Basil 6 Leaves
  • Parmesan 100g
  • Sea Salt 4 Tablespoons
  • Cracked Black Pepper 2 Teaspoons
  • Baby tomatoes 8
  • Juice of half a Lemon

 

METHOD

The first step is to fry the sausage meat on medium heat. Remove the sausages from their casings and separate into the pan. Add a drop of olive oil along with the fennel seeds and fry for 5 minutes. As soon as the sausage meat is cooking place a large pot on the hob three-quarters full with boiling water, 4 Tablespoons of salt and the Tortiglioni pasta. Set a timer for 11 minutes.

The next step is to add the savoy cabbage. If you are using the greener outer leaves roughly chop and fry for a 3/4 minutes before adding the inner paler green leaves. The reason for this is that the outer leaves are slightly tougher and more fibrous and will take more cooking in order to soften. Add the finely chopped anchovy and fry for a further 3 minutes until the cabbage is soft.

The next step is to roughly chop the garlic, chilli and tomatoes and add to the pan along with the butter. Continue to cook on low heat for 3/4 minutes.

Once the pasta is cooked al dente drain well and add to the pan along with the grated parmesan cheese, cracked black pepper, lemon juice and chopped fresh basil. Mix everything well and when you hear the pasta start to crackle serve immediately on heated plates.

Add a touch more parmesan, basil and a few twists of freshly cracked black pepper.

Hope you enjoy

Paul.

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