Spaghetti with pork sausage and herb sauce
The kids will have to learn to say, “Ce n’è ancora?” (Is there any more?)
Make this dish once and the family will ask for it again and again. Luckily it won’t keep you in the kitchen for long.
You need (for 4 people)
• 500 g pork sausage
• 1 tablespoon olive oil
• ½ tablespoon dried sage
• ½ tablespoon dried rosemary
• 1 cup double cream
• 1 cup grated parmesan or pecorino cheese
• 500 g spaghetti, cooked
• Napolitana sauce (recipe on p 70)
Here’s how
1. Slice and dice. Cut open the pork sausages lengthwise and scrape out the meat. Heat the olive oil in a pan and fry the meat over a moderate heat until it is golden brown and dry. Stir in the sage and rosemary and take it off the heat.
2. Cause a stir. Add the cream, half of the parmesan cheese and the Napolitana sauce and stir until everything is heated through.
3. All together now... Add the cooked spaghetti and stir everything through. Sprinkle the rest of the Parmesan cheese on top and dish up.
TIP: If you have leftover boerewors from the previous night’s braai, you can use it instead of pork sausages. Slice the cooked boerewors and add it with the cream and the Napolitana sauce.
Other pasta recipes:
Spaghetti with smoked chicken and avocado
Pasta with bacon, cream cheese and pesto
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