Hello, Hi, how are you doing? I am returning to comfort food today with this recipe as I feel that in light of current events we could all do with a little bit of comforting.
Out of all the recipes I have created and written about this is possibly my favorite: I make it at least once a fortnight and try to have the required ingredients on hand at all times.
This dish started life as a humble sausage ragu and required only chopped tomatoes, garlic, thyme and sausage meat. I have stripped back and then added to this initial recipe to create the dish that I make today. Using canned chopped tomatoes makes it hard to differentiate a ragu from any plain old spag bol so I decided to cut them out and use a butter sauce with just a handful of fresh cherry tomatoes instead and I much preferred the results. I add in Parmesan, basil, chilli flakes and lemon juice to this sauce and all these beautiful flavours can shine through instead of being muffled slightly in a tomatoy base.
To take this dish from delicious to truly memorable I hugely recommend forking out a few extra pounds and getting high quality sausages and fresh pasta – although a tad extravagant it keeps the dish light and gives it that restaurant quality look and taste. My final note is that I know it requires a scary looking amount of butter but trust me it makes for a heavenly plate of pasta.
Prep time – 15 minutes
Cooking time – 20 minutes
- 400g linguine
- 1 tbsp olive oil
- 1 red onion, diced
- 3 garlic cloves
- 1 tsp chilli flakes
- 1 handful of basil, finely sliced
- 2 tsp thyme
- 1 tsp oregano
- salt and pepper
- 300g cherry tomatoes, quartered
- 8 sausages
- 50g grated Parmesan
- 2 tbsp lemon juice
- 80g butter
- In a large frying pan heat up the olive oil over a medium heat and then add the onion, garlic and chopped stems of basil. Fry this for five minutes or until the onions have softened.
- Add the chili flakes, thyme and oregano and stir to combine with the onion mix.
- Using a knife carefully cut open the skin of the sausages and crumble the sausage meat out into a bowl. Stir the sausage meat into the frying pan and cook for around ten minutes so that the meat is cooked through and is browning slightly.
- In a pan of boiling salted water cook the pasta according to the packet instructions.
- Add the tomatoes, butter, lemon juice and parmesan to the pan and season to taste with salt and pepper. Add half a cup of the pasta water to the frying pan and then bring to the boil so that the sauce thickens and reduces.
- Toss the pasta into the sauce, sprinkle with the basil leaves and any remaining basil leaves and then serve.