Here's a delicious recipe for Pasta with Creamy Tomato Sausage Sauce. This dish features Italian sausage in a rich tomato cream sauce, served over your favorite pasta for a comforting and satisfying meal.
I will show you how to cook your sausages for maximum flavour and texture. I also show you how to cook dry pasta in the dish - no need to pre-boil and add.
Sausages in water first.
Starting to cook sausages in a bit of water before frying them is beneficial for several reasons:
1. Even Cooking: Water heats more uniformly than oil and can help to bring the internal temperature of the sausages up without burning the outside. This method ensures that the sausages cook evenly throughout.
2. Prevents Bursting: Sausages often have tight skins with a high fat and moisture content inside. Cooking them in water first helps to manage the rise in temperature and reduces the chances of the sausages bursting open when they hit the high heat of a fryer.
3. Retains Juiciness: Slowly heating the sausages in water helps retain their juiciness. The gentle heat allows the fat inside the sausage to render slowly, which can help maintain moisture and flavour.
4. Reduces Fat: Some fat renders out into the water, which can be poured off before frying. This results in a slightly less greasy final product.
5. Better Texture and Flavour: Once the sausages are mostly cooked through with the water method, a quick fry in a hot pan can then be used to develop a delicious, crispy exterior while ensuring the inside remains tender and well-cooked.
This method is handy for thicker sausages that may otherwise burn outside before being cooked inside.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 300g pasta (such as penne, rigatoni, or spaghetti)
- 1 tablespoon olive oil
- 350g Italian sausage (mild or spicy, based on your preference), boiled and pan-fried
- 1 large onion, finely chopped
-1 red bell pepper diced
-1 yellow bell pepper diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste/puree
- 1 tbsp sugar - optional to balance the acidity and sourness of the tomato
- 1 tsp smoked paprika
- 1/2 cup red wine (optional, can substitute with chicken broth)
- 1 tin crushed tomatoes
- 1 teaspoon dried basil or 2 tsp fresh
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 240 ml (1 cup) double (heavy) cream
- crumbled mozzarella
- tbsp chopped parsley
- Grated Parmesan cheese for serving
- Fresh basil, chopped (for garnish)
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