Strozzapreti with pork and wine sausage, tomato and chilli

AT A GLANCE

  • Serves 4 people

You can use any Italian sausage for this, but we love pork and wine, or pork and fennel. Look for a sausage with good marbling of fat throughout.

  • 400 gm dried strozzapreti
  • 150 ml olive oil
  • 4 pork and wine sausages (600gm), removed from skin and broken into bite-size pieces
  • 300 gm baby tomatoes, such as kumato or cherry
  • 3 garlic cloves, thinly sliced
  • To serve: basil, finely grated parmesan and roasted chilli flakes (optional)
01   Cook pasta in a large saucepan of boiling salted water until al dente (8-12 minutes), then drain, reserving 2-3 tbsp cooking water.
02   Meanwhile, heat olive oil in a large frying pan over medium-high heat, add sausage and stir-fry until browned and just cooked (2-3 minutes). Add tomatoes, stir until starting to blister (2-3 minutes), then add garlic and stir until fragrant (1 minute). Add pasta and enough reserved water to make a sauce, toss to combine and serve hot scattered with basil, parmesan and chilli flakes to taste.
Note Strozzapreti is a rolled short pasta available from select delicatessens. If it's unavailable, substitute with penne.

Topics:

TOMATOES, ITALIAN, AUTUMN, PASTA, GARLIC, FAST, SAUSAGES, MAIN

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

FEATURED IN

Mar 2015

Mar 2015

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