For me these days pasta is a special occasion only affair. So I love to treat myself and my guests to a little pasta supper. This sausage ragu is always a crowd pleaser. Everyone will think you’ve had this simmering on the stove for hours, thanks for our secret ingredient – the butter.
Steve’s Quick Pasta Supper
Ingredients
- 2-3 good quality pork sausages
- 1 can tomatoes 400g / 14oz
- 2 large knobs butter
- 200 g rigatoni or other dried pasta
- 1 tablespoon sherry vinegar
- 2 handfuls washed rocket arugula
- parmesan shavings to serve
Instructions
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sauce: Place a large frying pan or skillet on a very high heat. Add a little olive oil and crumble the sausage meat into the pan, removing the skins as you go.
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pasta: Bring a medium saucepan of salted water to the boil.
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sauce: When the sausage meat is well browned add the tomato and butter and reduce heat for the sauce to simmer away while the pasta cooks.
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pasta: Add pasta to the boiling water and cook according to the packet directions.
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salad: Combine vinegar with 3 tablespoons extra virgin olive oil. Season and place salad leaves on top. Top with the shaved parmesan and take to the table.
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When the pasta is al dente, drain and return to the pan. Toss in a few tablespoons of sauce to coat the pasta. Divide between two warm bowls and top with extra sauce.
Variations for Steve’s Quick Pasta Supper
seafood – skip the sausages and toss a few handfuls of peeled cooked prawns (shrimp) at the end.
vegetarian – tofu will work in place of the sausages. Just crumble firm tofu into the pan. You could also replace the sausages with cooked lentils or beans.
dairy-free – replace the parmesan in the salad with finely shaved brazil nuts or sliced almonds. And use olive oil instead of the butter.
vegan – skip the parmesan as per the dairy-free option and wilt a few handfuls of baby spinach into the saue before serving.
pappadelle – for an even more special treat, either make fresh pappadelle instead of the dried pasta or use store bought fresh lasagne sheets cut into fat ribbons – check the packet for cooking instructions but fresh pasta generally only takes a few minutes.
gluten-free – serve the sauce on a bed of pan fried butter beans or other white beans. OR serve on a bed of washed baby spinach leaves.
carb lovers / more substantial – serve with extra pasta or a side of garlic bread.
paleo (gluten, grain + dairy-free) – use steamed potatoes or zucchini instead of pasta and skip the cheese.
more veg/low carb – use zucchini or carrot ‘noodles’.
Prepare Ahead?
Feel free to make the sauce up to a week in advance, it’s flavour will improve with age. Everything else is best left to the last minute.
Leftover Potential
Will keep in the fridge for a few days but the salad wilt down.
Problem Solving Guide
bland – season with salt and serve with extra parmesan.
pasta sticking together – remember to stir the pasta a few times to prevent sticking. Especially important in the initial stages of cooking.
pasta gluey – sounds like overcooked pasta. Next time set the timer for a minute or two earlier than the packet says.
Waste Avoidance Strategy
pork sausages – freeze them.
can tomatoes / dried pasta / sherry vinegar – keep them in the pantry.
butter – keeps in the fridge for months.
rocket leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.
parmesan cheese – keeps for months in an airtight container in the fridge.