Spicy burnt sausage pasta
Remi's spicy burnt sausage pasta is a quick, weeknight-friendly take on a ragù. The recipe uses browned sausage meat with fennel and chilli, plus cream and starchy pasta water for a punchy meaty sauce that clings beautifully to the pasta. This recipe is taken from Sugar and Spice by Remi Idowu (£26, Ebury Press). Photography by Mowie Kay.
Remi says: 'Who has never burnt a sausage? Not me. This dish was created on a lazy Sunday afternoon when I wanted some creamy, carby goodness but had burnt my sausages. I carried on and realised the burnt sausage tasted even better. This is a large single-serve portion because sometimes you just need a bowl of pasta for yourself.'
Ingredients
Metric
Imperial
- 75g of pasta, I recommend rigatoni or paccheri, but I won’t judge you for using penne
- salt
- 1 tsp vegetable oil, or sunflower oil
- 3 cumberland sausages, skins removed
- 1 tsp fennel seeds
- 2 tsp chilli flakes
- 50ml of double cream
- 1 tsp fresh parsley
- 50g of Parmesan, grated, plus extra to serve
Method
Meanwhile, heat your oil in a large skillet or frying pan over medium heat. When hot, add the sausage meat and sear for 3–5 minutes, without breaking down the sausages or moving them about, until nicely browned, then break apart the meat with a spoon and cook until cooked through
- 1 tsp vegetable oil, or sunflower oil
- 3 cumberland sausages, skins removed
Stir in the fennel seeds and chilli flakes and cook until fragrant, then reduce the heat to low and pour in the cream
- 1 tsp fennel seeds
- 2 tsp chilli flakes
- 50ml of double cream
Drain the pasta, reserving a ladle's worth of the pasta water, then add the pasta and pasta water to the sausage mixture and toss well, making sure the pasta is evenly coated. Sprinkle over the parsley and Parmesan and toss once more
- 1 tsp fresh parsley
- 50g of Parmesan, grated, plus extra to serve
Serve immediately with more Parmesan and enjoy!
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