autumn

Spicy Pantry Pasta

September 23

A really impressive pasta dinner that you more than likely have the ingredients for hanging out in your kitchen cupboards already! Add some good quality sausage meat to the mix and you have a dark and spicy ragu in minutes.

20 mins
Serves 4

Method

Heat the oil in a large heavy based sauté pan.
Add the onion and sweat for 5-6 minutes. Stirring regularly, the onions should be softened at this point.
Add the sausage to the pan and bread up. Cook this for 6-7 minutes.
Add the garlic along with the oregano, chilli flakes and fennel seeds before stirring through the tomatoes. Simmer for 10-15 minutes over a low heat until reduced a little. Season to taste.
Bring a large pot of water to a boil. Season with salt and add the pasta to this. Cook according to the package instructions. Drain and add to the sausage pasta sauce.
Blitz the pecorino until fine in a food processor.
Serve in bowls topped with the finely chopped pecorino and some basil leaves.

2 tablespoons olive oil, plus more for drizzling

1 onion, finely chopped

16oz Italian sausage, casings removed

1 garlic clove

1 tsp dried oregano

1 tsp chilli flakes

1 tsp fennel seeds

1 x 14oz tin cherry tomatoes

160z spaghetti

9oz pecorino cheese

Small handful basil leaves

Sea salt and ground black pepper

2 tablespoons olive oil, plus more for drizzling

1 onion, finely chopped

450g Italian sausage, casings removed

1 garlic clove

1 tsp dried oregano

1 tsp chilli flakes

1 tsp fennel seeds

1 x 400g tin cherry tomatoes

450g spaghetti

25g pecorino cheese

Small handful basil leaves

Sea salt and ground black pepper

If you make this recipe, be sure to tag your photo #DonalSkehan

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autumn

Spicy Pantry Pasta

September 23

Method

Ingredients