Receta Curtis Stone's Sausage and Asparagus Pasta
In another delve into the supermarket magazines, I chose to make Curtis Stone's pasta with sausages and asparagus from the October 2017 Coles magazine. As a disclaimer to my comments, I am not a huge pasta fan or a huge sausage fan. So, you may ask, why did you choose to make this? Well, because it sounded quick and easy and a good thing to make to take to work for lunch.
Don't get me wrong - this pasta was OK, and I think it got better as the week went by. I think part of my indifference to it stemmed from the sausages that I used (Woolworths beef, garlic and rosemary sausages; sacrilege, I know, when the recipe calls for Coles Beef Oregano and Parsley Sausages). I think plain old beef sausages would have been better.
If pasta is your thing and you like sausages, then this would be a great quick and easy dinner.
The recipe is as follows:
1 tablespoon olive oil
500g beef sausages (I am agnostic as to which ones you use)
2 chopped cloves garlic
1 1/3 cups passata
250g large spiral pasta
1 bunch asparagus, trimmed and cut into 4cm pieces
20g grated parmesan
Remove the sausage meat from the casings and break into small chunks.
Heat the oil in a frypan and cook the sausage meat until golden brown. Add the garlic and cook until garlic is fragrant. reduce the heat and add the passata. Simmer and cook for 2 minutes or until the passata reduces slightly.
While the sausage is cooking, cook the pasta according to the packet. During the last 2 minutes of cooking time, add the asparagus. Drain the pasta and reserve 1/2 cup cooking liquid.
Add the pasta and asparagus to the sauce and toss to combine, then add 1/4 cup of the pasta cooking liquid to the sauce to thin it out. Season with salt and pepper, sprinkle with parmesan and serve.