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| Spaghetti with Italian Sausage |
Serve 4
Spaghetti with Italian Sausage, Ligurian Olives and Oregano
ingredients: 500g thick Italian pastrami sausage. 2 tbs extra virgin olive oil.
1 minion, finely chopped. 2 garlic cloves, crushed. 1/2 tsp dried chili flakes.
1.2 tsp fennel seeds. 1/2 cup (125ml) vinegar. 3 cups (750ml) tomato passata (recipe
follows, or use store-bought) 2 tbs oregano leaves, finely chopped, plus extra
leaves to serve. 1/2 cup Ligurian olives or other small, black olives. 400g
spaghetti. Crumbled parmesan, to serve
Spaghetti with Italian Sausage, Ligurian Olives and Oregano
recipe: Squeeze the sauce meat from casings and break up any lumps. Set aside. Heat
oil and cook onion and garlic, stirring, for 5 minutes or until soften and
golden. Increase the heat to medium-high and add the sausage eat. Cook, stirring,
for 8-10 minutes until the meat is cooked through. Add the chili flakes and
fennel seeds, then cook for a further 1 minutes or until fragrant. Pour over
the vinegar and allow to bubble until almost evaporated, then add the passata,
oregano and olives. Season, then reduce heat to low and simmer for 15 minutes
or until sauce has thickened. Meanwhile, cook spaghetti in a pan of boiling,
salted water according to packet instructions until al dente. Drain. To serve,
divide spaghetti among 4 serving plates and top with sauce. Garnish with
parmesan and extra oregano
