This dish came from a real craving for some pasta with a comforting creamy sauce, and it ended up being a winner! Meaty nuggets of Cumberland sausage, charred and roasted soft red pepper, chunks of melting mozzarella, and a salty sprinkle of parmesan cheese. OK, it’s not a dieting dish but so what, I’ll have a salad tomorrow 🤣

Ingredients

6 chipolatas

2 roasted red peppers

6 Vine tomatoes chopped

2 glives of garlic chopped

150ml of double cream

100 g of parmesan cheese, grated

Sprig of rosemary

Spread of thyme

Black pepper and sea salt

One ball of mozzarella

Appropriately 400g dried pasta

Method

Serves 2 greedy guts or probably a family of 4!

If you are roasting your own peppers, place two peepers in a baking dish, drizzle with a little oil and roast in the oven for approx 45 mins at 200c. Or jarred roasted peppers are really good quality these days so if you are pushed for time these are a great alternative.

1. Heat a frying pan on medium/high heat with a tablespoon of flavourless oil.

2.Taking some good quality sausages, I’m using chipolata’s just because I like them, pinch out the meat from the skin to create little sausage nuggets. Pop these straight into the frying pan and brown.

2. Roughly chop the tomatoes, garlic and roasted peppers, and throw these into join the sausage nuggets. Stir and allow the tomatoes to breakdown and the garlic to cook a little.

3. Herb time, sprinkle in the chopped rosemary and thyme, lots of black pepper and sea salt. Turn the heat down to low while you get the pasta on.

4. Get the pasta on, add boiling water from the kettle to a sauce pan, add the pasta and some salt, cook following the packet instructions. I would usually test a couple of minutes before the packet says (we will be finishing the pasta in the sauce so we definitely don’t want it completely cooked).

5. Let get dairy, add the cream to the sausage, pepper mix and stir through, add most of the grated parmesan and stir again. The sauce will become thick now, so use a few spoons of the pasta water to loosen. Check the seasoning, and add salt and pepper if needed, allow the sauce the bubble gently while the pasta finishes cooking.

6. Drain the pasta, keeping a little more of the water just in case. Add the pasta to the meaty, creamy sauce and throughly mix. Then add the chopped mozzarella and stir again.

7. Serve in big warm bowls, adding the final sprinkle of salty parmesan.