Last night three of my best friends popped over for a very relaxed girly supper.
It was so nice to see them after a slightly frustrating day spent trying to convince my two year old to put his nappy back on ...
He has seen his sister using the loo and is not interested in baby nappies any more, its ‘big boy knickers like Thea or nuffing!’ He has spent the day running into the next door room (where he thinks i am not watching) removing his nappy and getting his sister to help him put on his big boy knickers ... called knickers because that is what his sister calls them and he copies everything she does.
This would be fine if he actually got the concept of telling me he needed a wee ... unfortunately he tends to tell me after he has wet himself. The joys of a child who wants to potty train themselves ... I think he is trying to tell me something, were are going to officially start on monday.
So after the trials and tribulations of not quite potty training we relaxed with a glass of wine and a bowl of pasta. This is one of my favorite dishes ... it is perfect for feeding hungry friends on cold days.
My friend Thea (whose name I pinched for my daughter) gave me the recipe for the sauce a few years ago. I decided to serve it with pappardelle rather than a thinner pasta as I feel the rich sauce works well with thick pasta. I threw in the peas for a bit of freshness ... it also means you don’t need to cook a side dishes ...
SAUSAGE PAPPARDELLE - Serves 4
6 Fresh Italian Sausages, 1 Large onion, 1 Clove of grated garlic, 1/2 Teaspoon of finely chopped fresh rosemary, 1/2 Teaspoon finely chopped fresh sage, 200g of vine tomatoes, 300ml Cream Fraiche, 1/4 Teaspoon of dried chilli flakes, 150g Frozen petit pois peas, 100g Parmesan, 400g of Pappardelle pasta, Olive oil, Salt and pepper
- Cut the skins off the sausages and mash the sausage meat in a bowl with a fork so the meat looks more like mince
- Chop the tomatoes into small 1/2 cm chucks and place in a bowl ready to use shortly
- Slice the onions and place in a frying pan on a low heat with a some olive oil until they are soft.
- Once soft add the sausage meat to the pan. Using a wooden spoon break up any large lumps of sausage meat while it is cooking. After a couple of minutes grate in a clove of garlic and add the rosemary, sage and chilli.
- Keep stirring the dish, breaking up the sausage meat until the meat has cooked through.
- Once it has cooked through turn off the heat and start cooking the pasta as per the instructions
- Once the pasta is a couple of minutes away from being cooked, reheat the sauce, add the tomatoes and peas stir for a minute then mix in the creme fraiche and half the parmesan. When the sauce has heated through, season with salt and pepper and remove from heat
- Drain pasta and add the sausage mixture to the pasta, stir thoroughly and serve with rest of parmesan
Don’t worry if the sausage meat is very lumpy when you start cooking ... it will break up
If you can not find Italian sausages then just use plain sausage meat and add 2 cloves of garlic and and additional half a Teaspoon of rosemary and sage.