Summery sausage spaghetti
Apparently Brits have fallen out of love with sausages, so Dean Edwards is here to cook up a summery Monday treat which will make us get sizzling again!
Serves 4
Ingredients:
400g cherry tomatoes, halvedOlive oil for drizzling2 tbsp balsamic vinegar6 good quality pork sausages of your choice1 onion, finely diced3 cloves garlic, crushed80ml white wine (optional)320g Spaghetti50g breadcrumbs, fried200g tub bocconcini (baby mozzarella)100g pitted black olives, halvedSmall bunch fresh basilSalt and ground black pepper
Method:
Halve the cherry tomatoes and place on a baking tray, sprinkle over the olive oil and balsamic vinegar then season with salt and pepper. Cook in a preheated oven set at 170c / gas mark 3 for 40 minutes. Blitz half of the tomatoes along with a drizzle of olive oil, setting aside the remainder for garnish.
Cut the sausages into bite-sized pieces and fry in a hot pan for 6-7 minutes until browned. Remove from the pan then set aside.
Add in the onion and garlic then cook for a further 3-4 minutes. Pour in the wine (if using) and the blitzed tomatoes.
Return the sausages to the pan and cook until the sauce has reduced slightly. Season with salt and pepper.
Cook the pasta according to pack instructions in a large pan of boiling water along with a pinch of salt. Drain then toss through the sauce.
Portion into bowls then top with the bocconcini, reserved tomatoes, olives and breadcrumbs. Top with torn basil leaves.