Sausage pasta with lemon and herbs
serves
4
Bored of the traditional sausage shape? Turn them into meatballs for this flavourful pasta recipe.
Ingredients (13)
- 400g spaghetti
- 6 (750g) thick good-quality pork sausages (we used pork and fennel)
- 1/2 bunch dill, fronds picked, chopped
- 1/4 bunch tarragon, leaves picked, chopped
- 1/2 bunch flat-leaf parsley, leaves picked, chopped
- Finely grated zest & juice of 1 lemon, plus extra wedges to serve
- 1/4 cup (60ml) extra virgin olive oil
- 4 anchovies in oil, drained, finely chopped
- 3 garlic cloves, thinly sliced
- 1/2 cup (125ml) white wine
- 1 cup (80g) finely grated parmesan
- Micro basil, to serve
- Parsley, to serve
Method
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1.Bring a large saucepan of boiling salted water to the boil and cook pasta according to packet instructions. Drain, reserving 1 cup (250ml) cooking water.
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2.Remove the casings from the sausages and place meat into a bowl. Add chopped herbs and lemon zest and mix to combine. Roll into little rough meatballs.
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3.Heat the oil in a large, high-sided frypan over medium-high heat. Add the meatballs and cook, turning, for 8-10 minutes until browned. Add the anchovies and garlic and cook for a further minute. Add the white wine, 1 tsp freshly ground black pepper and the reserved pasta water, cook for 3-4 minutes until reduced slightly. Add pasta to sauce and stir well to combine. Remove from heat and stir through lemon juice and half the parmesan. Scatter with remaining 1/2 cup (40g) parmesan and micro basil and parsley. Serve with lemon wedges.
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