Pasta in a flash – fresh, fast and super easy!

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We’ve been having quite a few dinner guests recently, and that has meant that I’ve been on hand a fair bit preparing dinners and desserts for folks that are over, and usually dining on the leftovers the following day. However, one dinner that I prepared with a delightful seafood pasta – and during the preparations, whilst I only intended on cooking 1 1/2 packets of dried pasta, in my tired absent-mindedness, I accidentally dumped both packets into the pot of boiling water!

Whoops!

Whilst there was no seafood pasta left, I was rather unfortunately left with quite a bit of cooked pasta, so by lunchtime the next day I knew that I really would have to fix a pasta dish in order not to let the already boiled pasta go to waste. The problem was that I really didn’t feel like cooking anything at all, so I was rather lacking for inspiration. I had some Roma tomatoes and arugula leftover from the salad I’d served the night before so I knew that those two were on hand to be used, but I wasn’t quite about to toss them through some pasta and call it a day. Rummaging through the freezer, I happened across some forgotten frozen spicy sausages, so I thought that adding them to the dish would add enough oomph to make it a meal!

Quite a nifty dish, the tomatoes and arugula added a lovely light freshness to the dish, whilst the spicy sausage (removed of its casing) lent some of its flavour to make the dish slightly more robust and bring it all together :)

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Sausage, Tomato & Arugula Pasta

Ingredients (serve 4)
1 onion, halved and thinly sliced
4 cloves garlic, crushed
1 birds eye chilli, thinly sliced
5 vine-ripened Roma tomatoes, roughly chopped
40g arugula/rocket, rinsed and patted dry
4 spicy Italian sausages, casings removed
400g dried pasta (I used linguini)
Olive oil, for frying
Salt and pepper, to taste

1. Put on a pot of water to boil, and add your dried pasta and cook till al dente (nothing worse than soggy, overcooked pasta!). Once it has cooked, give it a quick rinse under cold water to stop it sticking and getting claggy, then drain well.

2. Heat olive oil in a frying pan over medium heat, then add the onion, garlic, chilli and salt (salt helps stop the garlic from sticking to the pan) and cook till the onion becomes translucent.

3. Add the sausage to the pan and use a wooden spoon to break the meat into pieces as you cook, stirring it all together whilst cooking. Once the sausage has cooked, and add the tomato, rocket and drained pasta and toss through, briskly tossing it through till the noodles have heated up and absorbed some of the flavour from the sausages (if you don’t keep things moving, you risk cooking the tomatoes too much and consequently losing their freshness).

4. Serve hot with a little grated cheese on top (parmesan, pecorino, your choice, just make sure it’s a firm, robustly-favoured cheese!)

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[tags]pasta, sausage, recipe, savoury[/tags]

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