1 April 2011

SENSATIONAL SPAGHETTI & SAUSAGES FOR A CROWD

A sophisticated take on traditional sausages and spaghetti that will really please family and friends. This combines two of the finest local products, Salumeria Fontana sausages and peppers from Southern Paprika.

• 300g Italian dried spaghetti
• Matakana extra virgin olive oil
• 1 dozen sausages (Sicilian Sweet Fennel)
• 1 small red onion
• 1 red pepper
• 1 yellow pepper
• 1 medium fennel bulb
• 300g Fresh green beans
• 2 large ripe beefsteak tomatoes, chopped
• Salt and freshly ground black pepper
• A handful of fresh basil leaves
• Fresh Parmigiano Reggiano for grating

Bring a large pot of salted water to the boil, add the spaghetti and cook on a rolling boil until ‘al dente’ or according to the packet instructions. When it is cooked, drain and return to the pan with a tablespoon of olive oil stirred through so it does not stick.

Meanwhile, brown the sausages in a large wide frying pan in a little olive oil and when golden brown remove and keep aside. Tip any surplus fat from the pan. Peel the onion, then cut the onion, peppers and fennel bulb into neat wide wedges. Add another spoonful of olive oil to the pan and add these vegetables, cooking over a very low heat until they are soft and fragrant. This should take about 15 minutes. While this mixture is cooking blanch the trimmed beans for 2-3 minutes in salted boiling water.

Return the sausages and spaghetti to the pan with a splash of water and turn up the heat slightly so everything heats through. Taste and add the necessary sAlt and pepper. Once everything is hot throw the chopped tomatoes in and turn out onto a large serving platter. Strew the torn basil leaves over and finish with some freshly grated Parmigiano Reggiano. Serves 10