Spicy Cumberland Pasta
This creamy sausage pasta recipe combines flavorful Cumberland sausages, fiery chili powder, and a luscious double cream sauce for a comforting meal that is sure to satisfy any pasta lover. The sausages are mashed and cooked with red onions, garlic, and a hint of spice before being simmered in a rich tomato sauce. Tossed with fusilli pasta, this dish is versatile enough to cater to varying spice preferences, making it a family-friendly favorite.
— Constant Cookbook
Ingredients
- For the sauce
- 1 tbsp olive oil
- 4 cumberland saugages, skin removed and mashed
- 1 medium size red onion finely chopped
- 1 garlic clove crushed
- chilli powder 1-2 tsp
- 400g tin of chopped tomatoes
- small carton of double cream 100-150ml
- pasta
- 170-200grams of either fusilli
Instructions
- de-skin saugages and mash with the back of a fork (can be lumpy)
- finely slice red onion
- place olive oil in frying pan on a medium heat add the saugage and fry lightly for 5 mins
- add the red onion to the saugage and carry on frying till onions are softened and saugage is cooked
- add the garlic to the pan stir
- then add chilli powder and stir
- add the can of tomatoes and bring to the boil and then simmer for 20 minutes
- cook your pasta according to instructions
- add the cream to your sauce and stir well
- simmer for 2 minutes
- add the sauce to your drained pasta and mix well
- You could add more chilli/garlic to your desired taste
- when cooking for children I tend to add more cream to the sauce
- I would say this recipe would feed 2 adults/1 adult and 2 children. recipe can be doubled but cooking time will be the same
Yield
Serves 2
Comments
No comments found.