Looks something like this, but nicer…
You know when you look in a fridge and all you’ve got is a massive pile of sausages and bugger all else? It’s at times like that where I like to make this wintery concoction that I’m pretty sure I made up all by myself quite a few years ago. I call it Hannah Isherwood’s Amazing Sausage Pasta, and it’s one of my favourite things to cook because it tastes delicious and only takes about 20 minutes from conception to consumption.
You will need:
6 good quality pork sausages or just pork sausages of dubious quality. Either way you’ll need pork sausages, that’s my point
1 entire onion
4 cloves of garlic
Chili (fresh or dried, it doesn’t really matter, although fresh is probably nice by a whisker)
Frozen peas, spinach or even some chopped fresh asparagus if you have some lying around (optional)
Pasta, I like to use spaghetti
How to make it:
1. Chop the onion, garlic and chili and cut up the sausages (I find using a nice pair of shiny sharp scissors the best way) into chunks.
2. Put all these ingredients into a large pan on a moderate heat with the lid on. You don’t need to use oil because the sausages have enough fat in them to soften and fry the onion, garlic and chili.
3. Occasionally stir and make sure it doesn’t stick to bottom of the pan.
4. Heat up a large pan of salted water and once boiling add any dried pasta.
5. Once sausages are cooked through, add peas, spinach or asparagus for a couple of mins.
6. Drain pasta, add the delicious sausages and veg and stir thoroughly.
7. Serve with a sprinkle of Parmesan cheese.
8. Eat and then immediately go back for seconds.