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.
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| 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!
Once again, I find myself undertaking a health and fitness overhaul - and whilst I am trying to lose a little weight, it's more a case of adjusting lifestyle and nutrition for the whole family, without compromising on the delicious food that we all love.
I've made a version of this Smoked Salmon Carbonara for a few years - firstly taking inspiration from this BBC Good Food recipe.
However, I have tinkered and tweaked, as I generally do to make it my own, and just recently have overhauled the cream element to use fat free Greek yoghurt to help with the sauce - it works marvellously. I also use dill rather than chives, as it's a beautiful complementary herb with salmon and the addition of spinach just gives it some veggie goodness.
It's a super speedy meal and can be on the table in under fifteen minutes including preparation so is perfect for midweek when time is short.
The below makes three adult portions - with each portion coming in at around 512 calories.
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| Smoked Salmon Carbonara |
Here's how:
- 100g smoked salmon
- 1/2 tsp olive oil
- 1 clove garlic
- 2 eggs
- 2 heaped tbsp Fat Free Greek Yoghurt
- 200g dried spaghetti
- 100g spinach
- 50g Grana Padana or other hard cheese
- Black pepper
- Sea salt
- Handful dill leaves
Firstly fill and boil the kettle and pour the boiled water over the dried spaghetti in a large pot, season with a pinch of salt and place onto a medium heat. Use a fork to gently tease the spaghetti down into the water as it softens and cook for 9 minutes (or according to the packet instructions).
In the meantime add the olive oil to a pan or wok and place onto a low heat.
Now mince the garlic and add to the pan to gently soften and flavour the oil. Add the spinach leaves to the pan and allow to cook gently, then carefully remove the spinach and set aside.
Slice the salmon into thin slithers and set aside. Chop the dill finely.
Now in a jug or bowl crack in the two eggs, add the Greek yoghurt and the cheese; season generously and mix well. Now add the salmon and half of the dill.
Once the pasta has cooked through, use tongs to remove it and place directly into the pan with the oil and garlic, still on a low heat.
Toss the past using the tongs, to ensure it all gets a slight coat of the garlicy oil, and then add the yoghurt and egg mixture over the pasta and mix well to ensure all of the pasta becomes coated with the creamy sauce.
Return the spinach to the pan and mix through and then remove from the heat and dish up, sprinkling over the remaining dill leaves onto each portion to serve.
For more family pasta recipe inspiration I've included a few of our favourites below:
