Spaghetti & Sausage:
Dead set easy and I like the option of using different sausages depending on what you prefer. This feeds 2, so for the singles its an easy pop the rest into the Tupperware container.
- 170g Sausage. I used Tuscan style thick sausages from Vics Meats
- 130g spaghetti
- three slices of yellow onion diced
- 135g Pasta Sauce
- parmesan to garnish
1) Skin the sausages & crumble them as much as you can into a slightly oiled pan. Don't use too much oil, if your sausages are good quality they'll provide just enough to assist.
2) Dice the onions & add them in too. Should probably cook them separately before but I cant be arsed.
3) By this time your saucepan of salted water should be boiling and you can whack in your pasta while #1 & #2 are cooking.
4) When the onion & sausage meat is cooked add your pasta sauce. Be it home made or store bought. I have a bad reaction to most supermarket pasta sauces so either make my own or use the one I've bought from Dan's Pasta in sydney.
5) If your spaghetti is fresh it shouldn't take more than 3-4 mins to cook.
6) Once the sauce is heated through and you pastas is done just pull the pasta straight out of the saucepan with some tongs & add to the pan
7) mix well. I tend to snip the spaghetti a bit which is probably sacrilegious but its way easier to mix & eat.
8) Garnish with some grated parmesan
The key to this is one is good sausagethe bulk buy 'sausage meat' from Woollies for Coles just doesn't cut it.
I like this, simple and straightforward the best kind ha. Is the sauce you use flavoured or plain tomato?
I've recently learned that if you add a bit of pasta water to the sauce then it helps to better coat the pasta.
I'll defs be adding the Nduja to this since I like my food with a bit of spice.
