spicy cumberland pasta
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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
Method
- STEP 1de-skin saugages and mash with the back of a fork (can be lumpy)
- STEP 2finely slice red onion
- STEP 3place olive oil in frying pan on a medium heat add the saugage and fry lightly for 5 mins
- STEP 4add the red onion to the saugage and carry on frying till onions are softened and saugage is cooked
- STEP 5add the garlic to the pan stir
- STEP 6then add chilli powder and stir
- STEP 7add the can of tomatoes and bring to the boil and then simmer for 20 minutes
- STEP 8cook your pasta according to instructions
- STEP 9add the cream to your sauce and stir well
- STEP 10simmer for 2 minutes
- STEP 11add the sauce to your drained pasta and mix well
- STEP 12You could add more chilli/garlic to your desired taste
- STEP 13when cooking for children I tend to add more cream to the sauce
- STEP 14I would say this recipe would feed 2 adults/1 adult and 2 children. recipe can be doubled but cooking time will be the same
