Cumberland Sausage Pasta

This is a really hearty and delicious meal made using herby Cumberland sausages. You could of course use a Lincolnshire or another herby sausage if that's what you have handy; as we are all making adaptations and substitutes right now as part of reducing our shopping during social distancing.

This pasta is creamy but has a warmth running through it from chilli and from roasted red pepper; it really is comforting and especially if topped with heaps of cheese.

Cumberland Sausage Pasta

The below serves four.

Here's how:

• 300g penne or whatever pasta you have
• 3-4 Cumberland Sausages
• 1 onion
• 1 garlic clove
• 1 roasted red pepper (I use jarred, but you could just roast your own then peel off the skin once charred)
• 1 tsp dried chilli flakes (use a fresh red chilli or cayenne pepper if you don't have)
• 1 heaped tbsp creme fraiche (use single or double cream if you don't have)
• 20g Parmesan (Use Cheddar if you don't have)
• Handful fresh parsley (use dried if you haven't got fresh and switch for thyme or rosemary if you don't have parsley)
• Drizzle of olive oil
• Pinch of salt and black pepper

Firstly pop a large pot of water on to boil with a pinch of salt for your pasta and cook according to the packet instructions until 'al dente' or just cooked, still with a little bite and not mushy.

Now drizzle the olive oil into a large frying pan or wok, and place on a low to medium heat.

Dice the onion and mince the garlic and add to the pan to saute. Chop the roasted pepper into small pieces, and set aside.

Meanwhile, remove the skins from the sausages and roll small pieces of the sausage meat into small balls. Once these have all been done add to the pan or wok with the dried chilli flakes and cook through, turning the balls to ensure they are cooked all over and all the way through.

Once satisfied these are cooked through, (test one of the biggest ones by cutting into it) add the roasted red pepper and cook for a minute or two. Then add the creme fraiche and stir and allow to cook for another minute or two. 

During this time grate the cheese - and maybe some extra to add to each plated up bowl of pasta. Roughly chop the parsley too, and set aside for a minute.

Once the pasta is cooked, drain, retaining 1-2 tbsp of the cooking water and add to the sausage sauce, tossing to ensure each piece of pasta gets a good coating, add the pasta water to loosen the sauce if needed. Season generously with black pepper and just a pinch of salt.

Now add the 20g of Parmesan or whichever hard cheese you are using and the chopped parsley and stir again before dishing up. Enjoy!