Calling students, families and anyone who likes sausages, super duper easy and super duper cheap – this might be the perfect midweek dinner.
And it tastes pretty damn good too.
|There wasn’t time for a beautifully styled up shot so this representation from Google will have to do.|
I knocked this up from bits I had in the cupboards and *whisper it* freezer.
To feed four, you’ll need:
6-8 tasty sausages (I had some Tuscan style pork sausages with red wine and smoked bacon lurking in the freezer)
1 tsp fennel seeds
1 tin chopped tomatoes
1 small glass of wine (don’t forget one for the chef)
1 chicken stock cube
1 finely chopped small onion
1 crushed garlic clove
Dollop of ketchup or 1 tsp sugar to sweeten
First of all it’s time to get messy. Those sausages need to turn into little meaty balls of goodness so remove the skins and split each sausage into about four chunks. Roll those into roughly equal sized balls. My eight sausages made 32 balls.
|Balls balls everywhere|
Heat about a desert spoonful of oil in a pan and toast the fennel seeds gently. The idea is to release the flavour not to burn the seeds, so keep a careful eye on them.
|Toast the Fennel seeds to release the flavour|
After about a minute, add the onion and garlic and keep cooking until the onions are softened and translucent. Add the sausages and cook for 7-9 minutes until they’re all cooked, golden brown and delicious looking.
Add the glass of wine and cook for a couple of minutes to burn off the alcohol before chucking in the tomatoes, chicken stock and simmering away for another 10 minutes or so. Give it a taste. If it’s a little sharp throw in the ketchup or sugar and give it a good stir.
|Bubble bubble, toil and trouble…|
Season with some good ground salt and pepper.
Cook the pasta according to the pack instructions – extra points if you made your own – I went for Waitroses’ fresh, wholewheat tagliatelle which was delicious.
Mix the pasta and the sauce together in the saucepan and serve in deep pasta bowls. Seriously pile it on in there (the wholewheat pasta is good for you right!?) and enjoy. It warms up our chilly autumnal evenings.
The original recipe came from BBC Good Food and I’ve tweaked it about a bit.
I’m off to tuck in and de-ballify myself (this was a very ball heavy post).
Let me know if you give it a go! Or if you have any equally delicious cheap eats I can turn my hand to.