Regular readers to The Pixel Chef will know that I have a teenage son, Tom, who is at University in Lincoln. I have to say that in spite being brought up in a house where there has always been lots of home cooking, Tom has yet to embrace catering fully for himself. From what I can gather his diet consists of pizza (although at least he prefers the Morrison’s signature ones!) beans on toast and of course, the student staple, – the doner kebab.
So to help Tom – and any one else who may want some simple, tasty and easy to rustle up meals – I have started “What’s for tea Tommy” where I will be posting a range of recipes.
So first up – sausage pasta. Meaty, robust and delicious this is an adaptation of a Jamie Oliver recipe.
Ingredients (for two)
4 good quality sausages
1 large clove of garlic chopped
Tea spoon of mixed herbs
Teaspoon of fennel seeds – crushed
Small crushed small chill
1 carton of passata
Splash of red wine
8oz of uncooked pasta
What you do is…
Put a large saucepan of water on the hob to boil.
Remove the sausages from their skins and break up into inch sized pieces. Slice the onion thinly and lightly sauté in the olive oil. Add the broken up sausage and cook until lightly browned then add the fennel (OK I might be being optimistic to think that this is in a student cupboard but you can leave it out!) herbs, garlic and chilli. Cook for a couple more minutes then add a splash of red wine (there may be some left from prinks – otherwise you can leave out. Don’t substitute vodka!) and the passata. Season with a little salt and black pepper to taste. Leave on a low heat to cook gently.
By this time the water for the pasta should have come to the boil. Add this to the pot and cook until al dente (you should know what this means Tommy!!)
Drain the pasta and top with the sauce and some grated parmesan (don’t buy that awful stuff in a tub you can get the real thing in Lidl for a couple of quid!) and dare I say a green salad!