https://tees-n-cheese.co.uk/wp-content/uploads/2018/03/IMG_2513.jpeg 1600 1600 nicky batchelor http://tees-n-cheese.co.uk/wp-content/uploads/2020/09/20200903_202654_0000.png nicky batchelor2018-03-08 23:02:312018-04-27 22:10:27Italian sausage pasta recipe
Italian sausage pasta ingredients
- 4 Italian sausages, skin removed and rolled into little meatballs (I got mine from Cardiff Indoor Market)
- 3 cloves of garlic grated finely
- 8 field mushrooms or 1 large cut finely
- 1 large shallot cut finely
- 8 leaves Cavolo Nero
- ½ tub of Ricotta cheese
- Enough spaghetti for 2 (I’ll leave that baffling science to you)
- Grated Parmesan for seasoning at the end
- Sea salt and cracked black pepper to taste
- White Truffle oil
- Put a pan of salted water on to boil for the spaghetti.
- Cut the sausages and squeeze out the mixture from the skin and roll into little meatballs
- Chop the shallot and mushrooms finely.
- Grate the garlic
- Cut either side of the stalks of the Cavolo Nero just leaving the leaves then slice into small strips
- Add the Spagetti to the water and cook to packet instructions usually around 8 minutes depending on brand and whether you use fresh. Cook for a minute less to leave a bit of bit to the pasta. I used a hollow spaghetti, which was thicker than normal spaghetti.
- Add the mini Italian sausage meatballs to the pan with some olive oil to brown. After 4-5 minutes on medium to high heat, add the shallots and mushrooms and add a little butter or oil to the pan so they don’t stick.
- Cook for a further 2 minutes then add the Cavolo Nero to the pan whilst mixing to combine. Add the garlic to the pan stir it into the other ingredients making sure it doesn’t burn. Make sure the meatballs have cooked through but the Italian sausage does sometimes have a slight pink hue compared to your British banger. Just make sure it’s boiling in the middle.
- Reserve some of the starchy pasta cooking water then drain the pasta.
- Add the spaghetti to the pan and toss a little with the rest of the pan. Add the Ricotta cheese and a little of the pasta water to thin the cheese and help it coat the pasta. Keep tossing the mixture and stirring to make sure everything has a nice even coating of Ricotta but add a little more water if needed.
- Divide into two bowls. Grate some fresh Parmesan on top, a sprinkle of salt and black pepper to taste and if you like a little drizzle of white truffle oil. I got my little bottle hand sized bottle from M & S.