FARFALLE WITH PORK AND FENNEL SAUSAGES

As i mentioned the other day i had the pleasure of cooking with http://www.waitakibaconham.co.nz/ - Pork and Fennel sausages.  Wow they were really good, the texture was moist, the flavour was evenly balanced and i was impressed with the fact that i used three of their sausages to make a delicious pasta (which by the way fed our family of five). 

I often make meals like this on days when the after school activities run very close too dinner time. It can be made in 30 minutes (i sound like Jamie, 30 minute meals), but it actually can!

FARFALLE WITH PORK AND FENNEL SAUSAGES

serves 4-6

2 Tbsp olive oil

3 large pork and fennel sausages (or any good quality sausages)

1 shallot, finely diced

1 clove garlic, sliced thinly

3 fresh tomatoes (if in season), roughly diced

1 cup tomato puree (sieved tomatoes)

200g (1 bunch of cavalo nero, kale or silver beet), stalks removed and roughly chopped

sea salt flakes and freshly ground black pepper

extra virgin olive oil

freshly grated parmesan cheese

1 packet 400g  Farfalle Pasta

Pangrata (optional but highly recommended)

METHOD

Your first job is get a large pot of heavily salted water 2/3 full on to a rolling boil. Add the pasta and cook as directed by the packet.

Meanwhile while that is cooking, heat a large heavy fry-pan up to medium-high heat.  Add the olive oil, and holding a sausage remove little meat-ball size of sausage meat from their skin and add directly to the pan, cook until crispy and golden in colour.  Add the shallot and garlic and cook until the onion and garlic soften and lightly colour.  Now add the tomatoes and tomato puree and cook until the tomatoes cook down and go mushy and the sauce goes thick and glossy. Add the cavalo nero and cook until just tender (3 minutes).  If looking a little too dry add a drop or two of water.

When your pasta is al dente (tender to the bite) drain, reserving 2-4 Tbsp cooking water.  Add the pasta to the sausage mixture along with 1-2 tablespoon of the cooking liquid, season with salt and pepper add a generous grating of fresh Parmesan cheese, toss gently to combine.  Taste and adjust the seasoning if necessary.

Serve immediately with plenty of Pangritta andfreshly grated Parmesan and a few extra grinds of black pepper.



Pangrata - ( poor man’s parmesan)

8 Tablespoons olive oil

1 clove garlic, crushed lightly

1 good handful of fresh  parsley, roughly chopped

200g fresh breadcrumbs



Salt and freshly ground black pepper

Heat a fry-pan up to medium heat add the oil and garlic let the oil infuse lightly with garlic.  Add the breadcrumbs and fry until toasty and golden, add the herbs, season and mix to combine. Remove from the heat and put into a little serving ish.