Sausage & Courgette Pasta

On 27th August 2015, This was Dinner

I like a good sausage pasta. I’ve done them with basil and ricotta, with cabbage, as a carbonara and with beans of course. Let’s face it, you can throw anything together and not be disappointed, especially with good quality sausages. I chose this one whilst flicking through August’s Good Food mag.

Preparing:

  • Skin some sausages (I used Cumberland) & break into small chunks
  • Toast some pine nuts
  • Finely slice half a fennel bulb
  • Finely chop a couple of shallots
  • Zest & juice a lemon
  • Finely chop a large garlic clove
  • Slice a large courgette into ribbons
  • Grate some parmesan
  • Get pasta, mascarpone, oil & seasoning ready

Making:

Heat some oil in a pan and fry the sausage meat until starting to crisp, breaking it down as you go. Remove from the pan.

Add a little more oil if required then add the onion, garlic and fennel and cook gently until softened.

Cook the pasta. When it has a couple of minutes left, throw in the courgette ribbons.

Add the zest and juice of the lemon to the onion mixture along with some mascarpone and seasoning. Stir well, adding a little pasta water if required.

Drain the pasta and add to the mixture along with the sausage meat. Stir well.

Serve topped with the pine nuts and parmesan.

TWD_2708_PastaIf you’d like the original recipe, it’s here.

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