
Elicoidali With Sausage, Caramelised Onion And Herb Oil
Serves
4
Preparation
5
minutesCooking
15
minutesIngredients
4 Tbsp 4 extra virgin olive oil, plus extra
2 Tbsp 2 flat-leaf parsley, finely chopped
2 Tbsp 2 oregano leaves, finely chopped
Pinch dried chilli flakes
Salt and pepper, to season
400 g 400 elicoidali pasta
400 g 400 Italian sausages (about 4)
½ cup ½ caramelised onion relish
2 Tbsp 2 tomato paste
2 cloves 2 garlic, minced
1 Tbsp 1 caramelised balsamic vinegar
4 handfuls 4 baby spinach leaves
Fresh ricotta and finely grated pecorino, to serve
Method
- To make herb oil, combine olive oil, parsley, oregano and chilli in a small bowl. Season and set aside.
- Bring a large pot of salted water to the boil. Add elicoidali, stir and cook according to packet instructions.
- Meanwhile, heat a little extra oil in a large non-stick frying pan over medium-high heat. Squeeze sausage filling from the casings into the pan in bite-size pieces. Cook for 6 minutes, stirring until cooked through. Reduce heat and stir in relish, tomato paste, garlic and balsamic vinegar. Cook for 1 minute and set aside.
- Drain elicoidali one minute before suggested time, reserving ½ cup of the pasta water. Add drained pasta and spinach leaves to sausage mix, then toss. Cook at medium heat for the final minute until pasta is al dente, adding pasta water as desired to loosen the sauce. Season.
- Serve topped with spoonfuls of herb oil, dollops of ricotta and grated pecorino.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation