We make this recipe when we have surplus sausages from our meat boxes. It is a delicious, super-simple supper which takes only as long as boiling your pasta. It’s a godsend when you have no time and a serious pasta craving. You can get our sausages in nearly all of our meat boxes. They're made to Marcus' meticulously developed recipe and we think they're the best around. Get some sausage.
Ingredients (for 4):
8 pork sausages cut into 1 inch pieces
1 clove garlic, crushed or finely grated
Around 300g cherry tomatoes, halved
Red pepper or chilli flakes (optional)
2 tablespoons olive oil
Salt and pepper
400g any dried pasta
Handful basil leaves
Put your pasta on to boil in salted water.
Heat the olive oil in a frying pan over a medium high heat and fry the sausage pieces until well-browned all over. Turn the heat down a little and add the garlic. Cook for two or three minutes, stirring regularly then add the cherry tomatoes and the chilli or red pepper flakes (if using).
Once the pasta has cooked, add a big slug of the pasta water to the tomatoes, drain the rest of the pasta and add that to the sauce too. Cook for a further minute or so and add the basil leaves.
Divide between four pasta bowls and season generously with black pepper and grate over some parmesan too if you wish.
@cookandfeastlondon
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