Ingredients
Olive oilSausage meat (6 pork sausages)
Pasta of your choice
Cornish Sea Salt Crystals
Really Garlicky salt blend
Lazy Chillis
Fennels seeds
Double Cream
Double Gloucester cheese, grated
Alcohol to de-glaze, red/white/beer
Cottage Cheese
Curly parsley
Instructions
- Cook some pasta to the packet instructions, be sure to season the water with our Cornish Sea Salt Crystals.
- While the pasta is cooking, heat some olive oil in a pan, adding a heaped teaspoon of Lazy Chillis, a level tablespoon of Fennel seeds and a pinch of our Really Garlicky salt blend. Allow to heat for a moment to release their flavours, before adding your sausage meat. Break apart the meat and allow it to cook through until crispy. Remove the sausage meat from the pan and set to one side.
- De-glaze on a medium heat using wine. (Red or white is fine, you could also use beer here!)
- As the pan de-glazes, add a tablespoon of double cream, a handful of rich double Gloucester cheese and some of the pasta water until you get a glossy, creamy sauce consistency.
- Add in your cooked pasta and crispy sausage meat to the pan and stir together. Serve into a pasta bowl with a couple of spoonfuls of cottage cheese (you can also use burrata if you’re feeling fancy!) lots of fresh curly parsley, finely chopped and a final scrunch of our Really Garlicky salt blend.
