Wednesday, May 9, 2012

Pork Sausage Parpadelle with Peas and Ricotta

Firstly I have to acknowledge that this is based on a recipe I have cooked a few times by my good friend Jamie Oliver. Over the last few months I have fallen in love with his recipes.
This particular one I have adapted and fiddled with over the last few times depending on what I have on hand and tonight was definitely the best batch yet, so I thought I would share this version. This is such a yummy and easy dish to make. The sausages provide such a good shortcut to tasty meatballs, and the pop of the barely cooked peas add a sweetness to the dish. I just love it.

The original is located here-

Pork Sausage Parpadelle with Peas and Ricotta (serves four)

4 good quality pork and fennel sausages (or any gourmet pork sausages)
1 packet of San Remo fresh parpadelle 375 grams
Olive oil
1 bunch fresh basil, chopped (save a few leaves for garnish)
2 teaspoons garlic
2 roma tomatoes, chopped
1 red onion, sliced
2 tablespoons of balsamic vinegar reduction
Dash of white wine
1 cup frozen peas
1/4 cup of light ricotta
Shaved parmesan, to serve

Heat some oil in a fry-pan. Snip the end of your sausages and gently squeeze out the mince from the sausage skin. Shape into balls a little smaller than a golf ball. Place in fry pan and gently saute on all sides (should take about 15 mins).

Meanwhile, in a small saucepan heat a little oil and add garlic, basil and onion. Once onion is soft, add balsamic vinegar reduction. Once onion is coated, add chopped tomato and white wine. Simmer until tomato is soft. Take off heat. Once meatballs are cooked, add them to the saucepan.

In a large pot, bring 1-2 litres of water to the boil. Add a dash of olive oil and salt to taste. Cook parpadelle as per cooking instructions. Drain.

Add tomato mixture and meatballs to the parpadelle. Add frozen peas. Using a teaspoon, add ricotta bit by bit in little chunks. Using tongs, toss to combine.

Serve in bowls, dividing the meatballs evenly and getting all the yummy peas from the bottom of the saucepan. Garnish with some basil and parmesan.

L x

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