Saturday, 28 November 2009

• Recipe: Spiced Pasta with Sausages

  This is a guest post from Pig Pig's Corner.
  

  
  
  

  
  

  This is another one of my random pasta creations after my figgy pasta obsession. I was going to make this a figgy pasta (again, I know...) but I got this "spicy" idea when I was going through my pantry and found many little jars of neglected spices. I like the spiciness of this dish, but I thought the tomberries were a bit weird and didn't go with the dish.
  

  Ingredients: serves 3-4
  

  • 250g Penne - cooked and drained
  • 1 can (160g drained weight) corn
  • 1 handful coriander - coarsely chopped
  • 125g tomberries
  • 130g spinach
  • 6 sausages - cooked and cut

  Spices & seasonings:
  

  • 1 tsp fennel seeds
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp chili flakes
  • 1 tbs (or more) extra virgin olive oil
  • Salt
  • Freshly ground black pepper

  
  Directions:
  

  • Wilt spinach in a pan with a bit of oil and salt.
  • Place spinach together with other ingredients (except spices and seasonings in a large mixing bowl).
  • Toast fennel seeds, cumin powder and coriander. I placed all the spices in a plate and put under the broiler for a few minutes. You can use a pan.
  • Add toasted spices, chili flakes, oil to penne and mix to combine.
  • Add salt and pepper to taste.

  

  • 2:39 PM
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