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Monday, March 11, 2013

Spaghetti with Italian Sausage, Ligurian Olives and Oregano recipe and ingredients


Spaghetti with Italian Sausage
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
 
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