Penne with local sausage, cherry tomatoes and Rukola

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A peaceful Saturday night, as the sun sets on the jewel in the heart of the Mediterranean Sea, it’s time to make a simple pasta supper using local pork sausages.

These are wonderful with black peppercorns, whole coriander seeds, garlic and parsley and the aroma while they cook stimulates even the feeblest of appetites ! And if you do not live on the island and have no access to these heavenly sausages oozing with flavor, this dish is delicious using a continental type sausage such as Toulouse .

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You will need :

Penne, allow 75 to 120g per portion depending on appetites
Maltese Sausages, allow 1/2 per person, skin removed chopped up
Cherry tomatoes, allow 5 to 8 per person, cut into quarters
Rukola, according to your preference, I used about 10 leaves per person, torn up not chopped
Whole dried chilis, allow 1 per 2 portions, cut up
Dried Oregano, allow 1/4 teaspoon for 2 portions
Dried flaked garlic, allow two flakes per portion, chopped up
1 tablespoon light single cream per two portions
6 tablespoons white or rose wine per two portions
Salt
Freshly Ground Pepper
Drizzle of olive oil
Freshly grated Gran Padano

Cook the pasta in plenty salted water, and follow the cooking time instructions on your pack.
In a saucepan, heat up a touch of olive oil and cook the sauce eat on gentle heat until browned together with the garlic flakes.
Add the chili, oregano and cook further.
Add the wine, cook and reduce.
Add the single light cream, just a touch, the dish should not appear creamy and cook further.
Season with sea salt and freshly ground pepper.
Drain the pasta.
Add the sauce and mix with the pasta.
Add the cherry tomatoes and arugula
Plate the pasta and top with a fresh light grating of Gran Padano.
Serve immediately.

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