Over the years I realized that the best pasta dishes I’ve made were the ones where I didn’t have to use a recipe. Once I’ve learned the 4 basic steps, it becomes easy to experiment with different kinds of ingredients and flavours.
Step 1. Sauté garlic and onions (if using both).
Step 2. Add wine (I use white all the time).
Step 3. Add the remaining ingredients, including the sauce (tomato-based or cream or just plain pasta water).
Step 4. Garnish with herbs or cheese or anything you can think of.
I love, love chicken sausage, whether fried in the pan, roasted on the grill or over fire while warming up in front of the fireplace during cold, rainy nights. It gave my home-made tomato sauce an extra boost so I’m going to make this again and again and never get tired of it.
Spaghetti with chicken sausages and rosemary-flavoured cherry tomatoes
- 1-2 tablespoons heat-resistant olive oil
- 6 chicken sausages, skin removed then sliced
- 1 punnet cherry tomatoes
- 1 sprig rosemary, leaves roughly chopped
- 2 small white onions or equivalent amount of leeks, sliced thinly
- 4 cloves garlic
- glug of inexpensive sweet white wine
- home-made tomato sauce ala Marcella Hazan
- salt and pepper to taste
- Fry sausages in oil over medium heat. Set aside.
- Using remaining oil in the pan, cook the cherry tomatoes with rosemary, salt and pepper until wrinkly but not soggy. Set aside.
- Add more oil if needed to sauté garlic and onion (I used leeks).
- Add white wine and simmer until reduced in half.
- Add the sausages and tomato sauce. Continue to simmer over low heat until you can taste the incredibly yummy chicken sausage flavour in the sauce.
- Add more salt and pepper to taste.
- Turn off heat and add the cherry tomatoes.
- Garnish with rosemary.