Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releasesGet our food and drink newsletter for freeGet our food and drink newsletter for freeThis is a lovely, wholesome dish to try at home by author Donal Skehan. He says there are various surprising elements to this super simple supper option.“Balsamic-y sticky red onions add sweetness to this rich, speedy sausage pasta supper,” he says. Here’s how to make it. open image in galleryDonal Skehan’s smashed sausage pasta (Donal Skehan/PA)Smashed sausage pastaIngredients: (Serves 4)Olive oil6 good-quality sausages3 red onions4 garlic cloves2 anchovies2 sprigs of rosemary50g butterSea salt and freshly ground black pepper350g bucatini pastaA pinch of chilli flakes2tbsp balsamic vinegar150ml chicken stock10 sage leavesMethod:1. First set a deep-sided frying pan over a medium heat and drizzle in a little olive oil. Squeeze the meat out of the sausages straight into the pan, forming little sausage meatballs, and cook for 5–6 minutes, turning occasionally, until golden. Remove from the pan and set aside.2. Meanwhile thinly slice the red onions and garlic, roughly chop the anchovies and strip the leaves from the rosemary.3. Add the butter to the pan you cooked the sausages in, then add the red onions and rosemary leaves, season with salt and cook for 7–8 minutes, until softened.4. Get a pot of water on to boil. Season the water and cook the pasta according to the packet instructions.5. Back to the onions. Begin to turn the heat up underneath them so they start to go golden and caramelised, then add the anchovies, garlic and chilli flakes to the pan and cook, stirring, for a few minutes until the anchovies have melted and the garlic is fragrant. Add the balsamic vinegar and stock, then return the sausages to the pan and bring everything to a simmer for 5–6 minutes, to cook the sausages through.6. Heat a few tablespoons of olive oil in a small frying pan for a few minutes. Fry the sage leaves for a minute, or until fragrant and a deep green, then remove to kitchen paper to drain.7. Add the cooked pasta to the sauce using tongs, stirring the pan constantly to coat the pasta in all that lovely sauce. Serve in bowls, with the fried sage leaves scattered on top.open image in gallery(Donal Skehan/PA)Donal’s Real Time Recipes by Donal Skehan is published in hardback by Yellow Kite (Hodder & Stoughton), priced £25. Photography by Donal Skehan. Available October 9.
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Recipe for Donal Skehan’s quick and comforting sausage pasta
