salt and pepper Archives

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

4 to 5 minutes, plus 3 hours freezing time

Spaghetti with spicy sausage sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

400 g spaghetti, cooked according to package instructions
Basil leaves, torn, for serving

For the sauce:

500 g lamb sausage
1 onion, finely chopped
1 T olive oil
2 cloves garlic, crushed
1 fresh red chilli, chopped
½ cup dry red wine or beef stock
1 x 400 g can Italian tomatoes, crushed
1 t dried oregano
Sea salt and freshly ground black pepper, to taste

Method

To make the sauce: Cut the sausage into shorter lengths. Slit the casing on each length and slip it off the sausage meat. Stir-fry the sausage meat with the onion in the heated oil – continue stirring to break up the sausage meat and pour off the fat as it is released. Stir the meat until it starts to colour then stir in the garlic and chilli. Pour in the wine or stock and continue stirring until the liquid is absorbed. Add the tomato and oregano.
Gently simmer for 20 minutes, stirring now and again. Check seasoning.
To serve: Serve the sausage sauce with the cooked spaghetti and garnish with the torn basil leaves.
Per serving: 3216.6 kJ, 28 g protein, 29.1 g fat, 92.3 g carbs

TASTE’s take:
This is a robust, chunky sauce, full of texture and flavour. Remember, the smaller the chilli, the hotter, so use a bigger one for a milder flavour or simply omit, if preferred. Slipping the casing off the sausage is not as fiddly as it sounds, promise.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Seared hake with creamed corn and smoked-butter popcorn

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

Tender pea, apple and crispy pancetta salad dressed in a creamed honey and wholegrain mustard vinaigrette

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

Creamy pea and rocket linguini twists served with fresh ricotta and baby button mushrooms

Roasted vegetables with feta and herbed couscous

Blanched broad beans glossed in lemon-anchovy vinaigrette

Coconut-milk omelette with marinated mushroom

Grilled chicken thighs with spinach pasta

Baked crispy hake with sweet potato and watercress

Spaghetti with spicy sausage sauce

Spaghetti with spicy sausage sauce

Ingredients

Method