Smoked sausage pasta recipe

Ingredients

  Metric  Cups  Imperial 

• 1 tbsp tomato purée
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 130 ml single cream
• 1 pinch sea salt and black pepper
• 400 g tagliatelle or pappardelle
• 2 tbsp capers or eldercapers
• 1 handful finely chopped fresh chives
• 1 tbsp butter
• 1 large onion, peeled and finely chopped
• 350 g smoked sausage or falukory, very finely diced

• 1 tbsp tomato purée
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 4.6 fl oz single cream
• 1 pinch sea salt and black pepper
• 14.1 oz fresh tagliatelle or pappardelle
• 2 tbsp capers or eldercapers
• 1 handful finely chopped fresh chives
• 1 tbsp butter
• 1 large onion, peeled and finely chopped
• 12.3 oz smoked sausage or falukory, very finely diced

• 1 tbsp tomato purée
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 0.5 cup single cream
• 1 pinch sea salt and black pepper
• 14.1 oz fresh tagliatelle or pappardelle
• 2 tbsp capers or eldercapers
• 1 handful finely chopped fresh chives
• 1 tbsp butter
• 1 large onion, peeled and finely chopped
• 12.3 oz smoked sausage or falukory, very finely diced

Details

• Cuisine: Italian
• Recipe Type: Pasta
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Serves: 4

Step-by-step

1. Heat the oven to 200°C/400°F/gas mark 6. Brush the pitta or flatbread with a little olive oil and bake for about 15 minutes until golden and crisp. Cool slightly, then break into small pieces.
2. Cut the lettuce, tomatoes and cucumber into small irregular chunks and put into a bowl with the radish, spring onions, parsley and mint. Toss with the lemon juice, a good glug of extra virgin olive oil and season with salt and pepper. Set aside while you make the halloumi chips.
3. Heat a pan or deep fat fryer no more than one-third full of sunflower oil to 180°C/350°F. It will be hot enough when a small piece of bread dropped into it turns golden within 30 seconds.
4. While the oil is heating, cut the halloumi into chip shapes. Combine the flour and paprika and toss the halloumi in it to coat.
5. Fry in batches for a couple of minutes until golden. Drain on kitchen paper, serve onto plates and sprinkle with the sumac.
6. Toss the baked pitta into the fattoush and finish by scattering over the pomegranate seeds and drizzling with the pomegranate molasses and natural yogurt.

by Rachel Khoo

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