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Cook
30m
Ingredients
Method
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Step 1
Heat a drizzle of olive oil in a large non-stick frying pan with fairly deep sides. Remove 6 sausages from their skins and add to the pan, using the back of a wooden spoon to crumble them up so the texture is a bit like mince. Cook over a high heat for about 5-10 minutes, stirring occasionally, or until crispy and golden on all sides. Tip into a bowl and set aside.
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For
4
M
I
Olive oil, drizzle of
6
Sausages, good quality, either pork or sausage
1
tbsp
Unsalted butter
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Cook along with all of our recipes
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Make your own pistachio pesto: 100 g shelled pistachios, toasted 100 g fresh basil 200 ml olive oil 1 garlic clove 70 g Parmesan, grated 1 lemon, zest and juice Salt and freshly ground black pepper, to taste - Add the pistachios, basil, olive oil, garlic and Parmesan to a blender and blitz until smooth. Season to taste with lemon zest and juice and salt and freshly ground black pepper. I suggest doing this gradually – you can always add more lemon and seasoning, but you can’t take it away. Also bear in mind that Parmesan is quite salty. Spoon into a bowl, cover and set aside. *Or spoon into an airtight container and chill for up to 7 days.* How to get your children to eat it too: The alcohol in the vodka is cooked off as the sauce simmers, so don’t worry about serving this to children, it’s okay! Do I have to use vodka? No you can make it without, but the vodka makes the sauce so delicious and balanced. I have made this with gin before when I was out of vodka, and it worked the same way. If you can’t use vodka, just skip it. When you’ve added the tomato puree, don’t add vodka and go straight to the cream along with a splash of pasta water. That will loosen it enough. You can swap the vodka with another spirit like gin, vermouth, or sherry.
If you want to halve the recipe: halve everything and continue.
Make it veggie: Just skip the sausage and go on as usual. Just start the recipe by frying the onions and then the garlic, and so on.
What to do with leftovers: Any leftovers can be stored in an airtight container in the fridge for 3 days. I like to reheat on the hob over medium heat, adding in a splash more cream or a knob of butter to really get it saucy and luscious again. Or in blasts in the microwave until piping hot.
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Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a drizzle of olive oil in a large non-stick frying pan with fairly deep sides. Remove 6 sausages from their skins and add to the pan, using the back of a wooden spoon to crumble them up so the texture is a bit like mince. Cook over a high heat for about 5-10 minutes, stirring occasionally, or until crispy and golden on all sides. Tip into a bowl and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
Olive oil, drizzle of
6
Sausages, good quality, either pork or sausage
1
tbsp
Unsalted butter
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Make your own pistachio pesto: 100 g shelled pistachios, toasted 100 g fresh basil 200 ml olive oil 1 garlic clove 70 g Parmesan, grated 1 lemon, zest and juice Salt and freshly ground black pepper, to taste - Add the pistachios, basil, olive oil, garlic and Parmesan to a blender and blitz until smooth. Season to taste with lemon zest and juice and salt and freshly ground black pepper. I suggest doing this gradually – you can always add more lemon and seasoning, but you can’t take it away. Also bear in mind that Parmesan is quite salty. Spoon into a bowl, cover and set aside. *Or spoon into an airtight container and chill for up to 7 days.* How to get your children to eat it too: The alcohol in the vodka is cooked off as the sauce simmers, so don’t worry about serving this to children, it’s okay! Do I have to use vodka? No you can make it without, but the vodka makes the sauce so delicious and balanced. I have made this with gin before when I was out of vodka, and it worked the same way. If you can’t use vodka, just skip it. When you’ve added the tomato puree, don’t add vodka and go straight to the cream along with a splash of pasta water. That will loosen it enough. You can swap the vodka with another spirit like gin, vermouth, or sherry.
If you want to halve the recipe: halve everything and continue.
Make it veggie: Just skip the sausage and go on as usual. Just start the recipe by frying the onions and then the garlic, and so on.
What to do with leftovers: Any leftovers can be stored in an airtight container in the fridge for 3 days. I like to reheat on the hob over medium heat, adding in a splash more cream or a knob of butter to really get it saucy and luscious again. Or in blasts in the microwave until piping hot.
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