A quick pasta I whipped up entirely from ingredients from Prezzemolo e Vitale in Borough. Like many of my recipes, this is something I thought up as I strolled around looking at what was available, and what I found interesting. The most key components of this dish are the Salsiccia Campagnola Piccante (“spicy farm sausage”) and the Pomodoro Ciliegino Secco – little half-sun-dried sweet cherry tomatoes, which I can already tell will be something I reach for very often – I’m imagining they work well in omelettes, stews, even salads.
The theory of this dish will not win any awards for originality. Sausage, tomatoes, and cheese are staples in any Italian pantry, but this particular sausage, these particular tomatoes, and the aged parmesan available at P&V make for a real flavour punch, and a dish that somehow (as with all dishes involving a sauce) tastes even better the day after.
I enjoyed this pasta with a a cold (and very large) glass of Planeta La Segreta Il Bianco 2018 – a Sicilian white gifted to me by the owners, which was absolutely on the money as a pairing for this dish – with an acidity and peachyness that went went beautifully with the food.
Pasta Prezzemolo - A moreish, flavour packed pasta, made entirely from ingredients available at the Prezzemolo e Vitale grocers.
Ingredients
- 1/2 a Salsiccia Campagnola Piccante, roughly chopped into small pieces
- 1/4 a red onion
- 1 clove of garlic, crushed or finely chopped/grated
- 6 very ripe piccadilly tomatoes, roughly chopped
- 2 small red chillies (or 1 large)
- A small handful of Pomodoro Ciliegino Secco, roughly chopped
- 4 tablespoons passata )or 2 tablespoons tomato puree with a dash of water)
- 1 mug full of fresh pasta - I used I used fresh fusilli napoletani
- Fresh oregano finely chopped (or dry)
- Parmesan to serve
Instructions
- Add the sausage pieces to a frying pan on a medium-high heat. Don't any fat or oil for frying, the sausages release their own.
- After the sausages begun to fry, sweat down some garlic and onions in the fat.
- When the onions are nearly fully softened, put your pasta on to boil.
- Then add 2 small chillies (whole), the fresh tomatoes, and the Pomodoro Ciliegino Secco
- Add 2 spoons of passata, salt, pepper, a pinch of sugar and a generous glug of olive oil.
- Drain the pasta and add to the pan. Add some finely chopped fresh oregano and bring everything together.
- A splash of water can loosen the sauce if it becomes too thick. Remember to take the whole chillis out before plating.
- Needless to say, top with fresh parmesan before serving.
Notes
Salsiccia Campagnola Piccante is a delicious Italian spicy sausage, but if you can't find any, a spicy chorizo works well too.
This recipe makes two portions, and if making yourself, it keeps very well in the fridge should you wish to store half overnight.
Add, or reduce the chilli, as per your personal taste.