Spicy Sausage Tagliatelle

(Serves two)

A lot of the time, when I get home from work, I’m starving because the Boots salad I had at lunchtime was offensive and I’m tired as hell. So, I just want something quick and easy to make with minimal effort and mess. This is definitely one of those dinners. If you’re watching your calorie intake, be warned, this clocks in at around 1100 calories. However, with that said, this tastes absolutely gorgeous and will leave you feeling satisfied. Just set your alarm for that 5am run you will definitely snooze through tomorrow morning.


What you will need…..


  • 6 good quality Cumberland sausages (Italian sausages are better but difficult to find)
  • Large (250ml) Glass of dry white wine (I prefer Sav.Blanc or Pinot Grigio)
  • 1 medium red onion
  • 400g tinned chopped tomatoes
  • 2 tbsp tomato puree
  • 300g fresh tagliatelle
  • 1 lemon
  • Fresh parsley
  • 2 cloves of garlic
  • 1-2 fresh chillis
  • Parmesan, to serve

Method


  1. Heat a heavy based pan with a glug of olive oil. Then, using a sharp knife, slice down the sausage skins, pull out the meat and roughly tear them into balls. Throw them in the pan, on a medium heat, for 10 minutes, until golden brown.
  2. Tip in the diced onion, crushed garlic, and chopped chillies (I use 2 chillies, but I like things very hot!). Fry for 1 minute.
  3. Pour in the white wine and let it reduce by half. By this point your whole kitchen will smell amazing and you will probably have consumed at least one glass of white wine in a large red wine glass (Cannot recommend Sauvignon Blanc from Marlborough New Zealand enough, please try it. You're welcome)
     
  4. Stir in the puree and tin of tomatoes. Season, then roughly chop the fresh parsley to produce about ½ tbsp. Stir in the parsley and let the sauce reduce to a thick consistency.
  5. Cook the fresh tagliatelle, drain, and pop it back into the pan you boiled it in to get rid of excess moisture (about 15 secs).
  6.  Pour pasta in with the rest of the sauce and mix well. Serve onto plates, sprinkle a little parsley on the top, followed by some grated lemon zest. Add grated Parmesan and serve immediately.

Best served with the rest of the bottle of wine and a man to clean up the dishes.