Recipe from my book Cook on a shoestring.
We all need a few different pasta dishes in our repertoire that we can throw together quickly and cheaply, with little fuss. It’s got to be a hit with all the family, which this one is definitely going to be – sausages: good; pasta: good; cream: good. It’s also really important to not have to buy huge amounts of different ingredients for a weeknight supper, so I hope with this recipe you don’t have to deviate from your basic shop too much.
Total 30 minutes
Preparation 15 minutes
Cooking 15 minutes
4 good-quality meaty pork sausages
500g pasta (such as rigatoni or penne)
1 tablespoon olive oil
2 garlic cloves, peeled and chopped
½ teaspoon chilli flakes
4 tablespoons crème fraîche
zest of 2 lemons
30g parsley, chopped
50g Parmesan cheese, grated
freshly ground black pepper
- Remove the sausagemeat from the skins and place into a bowl. Wet your hands to prevent the meat sticking to you too much and roll the sausagemeat into 20 or so little mini meatballs.
- Place a large pan of salted water on the stove and bring to the boil, then cook the pasta as per the packet instructions.
- Place a frying pan on a medium heat and add the oil. Gently fry the meatballs for about 5–6 minutes until they start to go golden brown. Add the chopped garlic and chilli flakes and cook for a 3-4 minutes, then turn the heat to low and add the crème fraîche. Simmer for a further 5–6 minutes. Ensure the sauce doesn’t boil at this stage.
- Once the pasta is cooked, drain well and stir it through the meatball sauce, add the lemon zest, chopped parsley and Parmesan. Season with black pepper just before you serve.