Wednesday, May 27, 2009

Tweeted pasta with sausage, tomato and rocket

Perfect timing today when a tweet popped up from @GourmetTweets for Orecchiette with sausage, rocket and tomato. Bingo! Dinner tonight was solved!

A quick detour to pick up some pork and fennel sausages (from David Jones Food Hall) and I was set. By the way, why are pork and fennel sausages so expensive compared to other pork sausages ($36.99/kg vs $16.99/kg!). The exxy sausages were fantastic, though with the sharp bite of fennel seeds throughout the meat.

And although the recipe states ‘Orecchiette’, I used large shells instead. And I forgot the onion. But it was very good!



Orecchiette with sausage, rocket and tomato
Serves 4

Ingredients

2 tsp olive oil
1 Spanish onion, thinly sliced
2 cloves garlic, thinly sliced
1 small red chilli, thinly sliced
4 pork and fennel sausages (about 500g), casings removed
4 roma tomatoes (about 500g), coarsely chopped
50g rocket
400g dried orecchiette pasta
Shaved parmesan or pecorino, to serve

Method
1. Heat olive oil in a frying pan over medium heat. Cook onion, garlic and chilli for 5 minutes or until soft.
2. Add sausage to onions and break meat into pieces using the back of a spoon.
3. Increase heat to high and cook, stirring frequently, for 10 minutes or until the sausage is golden and cooked through.
4. Add tomato and rocket, season to taste with sea salt and black pepper.

5. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente.
6. Drain and add to the sausage mixture. Toss to combine.

Serve with shaved parmesan or pecorino.

Recipe adapted from Gourmet Traveller website.




Ingredients: Rocket, pork and fennel sausages, roma tomatoes, shell pasta, garlic

Remove sausages from their casings; mix in tomatoes and rocket; sprinkle with sea salt


Serve tweeted pasta with parmesan - tweet, tweet!


7 comments:

  1. Perfect winter comfort food!

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  2. Looks like a nice quick dinner idea!

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  3. Mmm the David Jones Food Hall is full of yummy goodies. Those pork and fennel sausages look so delish, sounds like they were worth it!

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  4. ahh! i love pulling sausage meat out of its casing for cooking with. its oh so deliciously pre-seasoned and fatty :)

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  5. Those Italian pork and fennel sausages are so flavoursome aren't they. Hopefully worth the extra expense.

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  6. Very cool! I did something very similar with the Moroccan lamb sausages I got from the Easter Show. Simple and delicious :)

    P.S. How odd about the comparison price of sausages especially now that fennel is in season!

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  7. hi Betty - it's certainly filling - and perfect.

    hi Megan - yes, once the ingredients are assembled, it's very quick to make.

    hi Steph - I could spend hours in DJs! They can usually be relied on to have those 'unusual' things for cooking.

    hi Shez - it's strangely therapeutic to remove the casings, isn't it? As long as the meat don't stick...

    hi Arwen - they were so worth it. The pork seemed darker (cured?) and much more flavoursome.

    hi Lorraine - Moroccan lamb sausages sound divine! And the price diff is very odd, but too late now that I've bought/eaten them!

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