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Cook
25m
Ingredients
Method
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Step 1
In a pan with a drizzle of olive oil over medium heat, add 6 sausages (no casings) and break apart with a wooden spoon into small pieces. To remove the casings, all you have to do is score the skin with a knife and then pull it away. Having the sausages fridge cold makes this easier.
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For
4
M
I
6
Pork sausages, good quality, casings removed
Olive oil
300
g
Cherry tomatoes
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Sausages: Pork mince would also work the same way – just fry until lovely and crispy, and make sure you season well. I would also add a little crushed garlic and some dried herbs.
Removing casing: This can seem a bit of a faff but gets easier once you have the hang of it. You need to make sure your sausages are fridge cold (trust me, it will make it SO much easier). Then all you have to do is score the skin down the length with a sharp knife, then pull away the sides.
Nduja paste: M&S do a great one if you are stuck for finding nduja paste in the UK.
Garlic: this is lovely with a couple of crushed or roasted cloves of garlic in the sauce, or a shake of garlic granules.
Dried pasta: you can use pretty much any pasta you have in your store cupboards. I feel small dried pasta works best – fusilli and penne are both good choices.
Mascarpone: swap for some cream cheese, Boursin, creme fraiche or a drizzle of double cream.
If you want to halve this recipe: halve it all but I would maybe stick with 4 sausages, rather than 3.
What to do with leftovers: any leftovers can be stored in an airtight container in the fridge for 4 days. Reheat in a pan with a splash of water or cream over medium heat. Keep stirring until piping hot. Otherwise, reheating in the microwave until piping hot works well.
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Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
In a pan with a drizzle of olive oil over medium heat, add 6 sausages (no casings) and break apart with a wooden spoon into small pieces. To remove the casings, all you have to do is score the skin with a knife and then pull it away. Having the sausages fridge cold makes this easier.
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
6
Pork sausages, good quality, casings removed
Olive oil
300
g
Cherry tomatoes
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.
Sausages: Pork mince would also work the same way – just fry until lovely and crispy, and make sure you season well. I would also add a little crushed garlic and some dried herbs.
Removing casing: This can seem a bit of a faff but gets easier once you have the hang of it. You need to make sure your sausages are fridge cold (trust me, it will make it SO much easier). Then all you have to do is score the skin down the length with a sharp knife, then pull away the sides.
Nduja paste: M&S do a great one if you are stuck for finding nduja paste in the UK.
Garlic: this is lovely with a couple of crushed or roasted cloves of garlic in the sauce, or a shake of garlic granules.
Dried pasta: you can use pretty much any pasta you have in your store cupboards. I feel small dried pasta works best – fusilli and penne are both good choices.
Mascarpone: swap for some cream cheese, Boursin, creme fraiche or a drizzle of double cream.
If you want to halve this recipe: halve it all but I would maybe stick with 4 sausages, rather than 3.
What to do with leftovers: any leftovers can be stored in an airtight container in the fridge for 4 days. Reheat in a pan with a splash of water or cream over medium heat. Keep stirring until piping hot. Otherwise, reheating in the microwave until piping hot works well.
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