Thursday, November 16, 2017

Curtis Stone's Sausage and Asparagus Pasta



In another delve into the supermarket magazines, I chose to make Curtis Stone's pasta with sausages and asparagus from the October 2017 Coles magazine.  As a disclaimer to my comments, I am not a huge pasta fan or a huge sausage fan.  So, you may ask, why did you choose to make this?  Well, because it sounded quick and easy and a good thing to make to  take to work for lunch.

Don't get me wrong - this pasta was OK, and I think it got better as the week went by.  I think part of my indifference to it stemmed from the sausages that I used (Woolworths beef, garlic and rosemary sausages; sacrilege, I know, when the recipe calls for Coles Beef Oregano and Parsley Sausages). I think plain old beef sausages would have been better.

If pasta is your thing and you like sausages, then this would be a great quick and easy dinner.

The recipe is as follows:

1 tablespoon olive oil
500g beef sausages (I am agnostic as to which ones you use)
2 chopped cloves garlic
1 1/3 cups passata
250g large spiral pasta
1 bunch asparagus, trimmed and cut into 4cm pieces
20g grated parmesan

Remove the sausage meat from the casings and break into small chunks.

Heat the oil in a frypan and cook the sausage meat until golden brown.  Add the garlic and cook until garlic is fragrant.  reduce the heat and add the passata.  Simmer and cook for 2 minutes or until the passata reduces slightly.

While the sausage is cooking, cook the pasta according to the packet.  During the last 2 minutes of cooking time, add the asparagus. Drain the pasta and reserve 1/2 cup cooking liquid.

Add the pasta and asparagus to the sauce and toss to combine, then add 1/4 cup of the pasta cooking liquid to the sauce to thin it out.  Season with salt and pepper, sprinkle with parmesan and serve.

3 comments:

The Happy Whisk said...

Sorry it didn't pan out as you would have liked. Those quick dishes are fun though to take on the run and reheat the next day. But better when they taste great.

2paw said...

It might have been a fantastic recipe, so it was good to try. A lot of recipes lately seem to use unsausaged sausages. It definitely looks colourful and appealing.

Kari said...

I'm not historically a huge pasta or sausage fan either but sometimes I do fancy something different, and I can see this being appealing with veggie sausages mid winter.