Ingredients (for 2 servings, in theory can be easily doubled):
- Spaghetti for 2 - home made pasta will be a lot better - but I didn't have time to make it.
- 1 tin of whole, peeled tomatoes.
- 1 handful of parsley and thyme, chopped.
- 2 cloves garlic, finely chopped.
- 1 red onion, finely chopped.
- 1 tsp light soya sauce (green kikoman...).
- 6 pork sausages (the better quality the better the dish).
- 1 red chilli, finely chopped and de-seeded.
- salt and black pepper to season.
- Parmesan to sprinkle.
Guidelines:
- Chop the garlic, onion and herbs.
- Squeeze out the sausage meat from the sausages. You need to squeeze the meat out of the casing into "balls". You should get 3 balls per sausage. Don't worry too much about getting the sizes all the same or getting the shapes uniform.
- Start the pot of water that you will cook the pasta in, remember the salt(at least two teaspoons per litre of water).
- Place the sausage "balls" into a frying pan and fry until golden on one side, then turn over and fry till golden. Use a medium hot heat, should take about 4 minutes on the first side and 2 the next. I put the frying pan lid on. You will get a lot of fat from the sausages, I poured the fat out just before the turning the balls for the first time.
- Take the meat balls out and keep warm.
- Fry garlic and onion in left over fat. Add some black pepper - a few twists of the grinder.
- When the garlic is aromatic, add the tomatoes.
- Break up the tomatoes with a wooden spoon, put the lid on and let it simmer for 5 minutes.
- Add the soy sauce, simmer for another 5 minutes.
- Add the herbs, chilli and put the spaghetti into the boiling water to start cooking.
- Add the meat balls to the sauce. Reduce the heat and cover with a lid. By now the sauce should be relatively thick. Taste and season accordingly.
- Soon as the spaghetti is done, take the sauce off the heat. Drain the pasta, get in trouble with the wife by testing if it is done by throwing a small piece onto the ceiling (if it sticks its done, actually an old wives tale - pasta is done when you just feel a slight resistance when you bite into it - al dente. And don't worry, the spaghetti strand will fall off eventually.
- Dish up, sprinkle the Parmesan and enjoy.
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