Creamy Sausage Linguini
Half an onion, then slice each half, and fry slowly until softened and taking on some colour. Remove the onion from the pan, then fry off a handful of pancetta (or a couple of chopped slices of bacon) and again remove. Now add 6 chopped sausages and brown them.
Once the sausages are browned put the onion and pancetta back in the pan and turn up the heat to colour the onion a little more. Add a small pot of double cream (about 284ml) and the same amount of beef stock, along with the leaves of a couple of sprigs of thyme and a bay leaf. Season, using a good amount of pepper.
Bring the mixture to the boil, then turn down to a simmer and cook until the sauce reduces and thickens. Remove the bay leaf and woody sprigs of the thyme.
In the meantime cook some linguine, then serve it with the sauce.
This is filling and will easily serve 4.
5 comments:
This looks yummy and reminds me of a Nigel Slater recipe except he uses Orichette Pasta and omits the pancetta. Your way looks really delicious!
Freya x
Thanks Freya. Yes I think there are quite a few different ways of doing this. This one is actually based on an Anthony Worrall-Thompson sausage and potato pie recipe!
Looks delicious. I'll try that next time I find nice pork sausages in the bargain bin.
This looks fantastic. I love easy pasta dishes like this one.
By looking at the photoes of your pasta dishes, it is quite obvious you cook it toooo much. Pasta must always be AL DENTE, never soft. Also in UK you make a big mistake when you write or say linguini, the name is LINGUINE, the pronounciation is linguine, you pronounce the e, like like in egg.
A neapolitan cook lover, who lived in Kent many years ago, and where his 3 children where born!
Gigi romano
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