That’s how I made it – Pasta in wild fennel sauce
There are evenings when you just want to cook – rather create something new and delicious and then brag about it. This pasta recipe does just that. There isn’t too much to prepare in terms of ingredients required. Some of the stuff is what you will easily find in your pantry (if you don’t, you definitely need to upgrade your kitchen!). It’s quick too, just took me about 45 minutes to get it from the cabinet to the plate.
Ingredients:
Penne pasta – 2 cups (You can use any other pasta type)
Wild fennel sauce – 1 jar (I used store bought from Carluccio’s)
Cream cheese – 3 Tbsp
Nando’s sauce – 2 Tbsp (Your preference of Peri level – I used Garlic Peri Peri)
Basil & Garlic pasta sauce – 5 – 7 Tbsp (You can make this at home or buy it from the store – I used store bought local brand)
Capsicum – 1 big
Chicken sausages – 5 – 6 links – fried (You can use beef if you prefer and can boil it or fry it according to your preference)
Garlic – 3 – 5 cloves diced into small squares
Oregano – 2 Tsp
Salt & Pepper – to taste
Oil – 6 Tbsp (Divided)
Method:
Cook pasta according to instructions on the packet. I usually pressure cook the pasta because that’s quicker. They turn out as al dente as boiling them in a pot would. Also, make sure you add a little salt to the water.
While pasta is cooking, fry sausages in 5 Tbsp oil until medium brown and dry them pat on a paper towel to drain excess oil. Cut them into diagonal slices.
Slice capsicum into thin diagonal strips and keep aside.
Fry garlic cloves in 1 Tbsp oil until crisp brown. Drain excess oil and keep aside.
In a big mixing bowl, add Wild fennel sauce, 3 Tbsp Cream Cheese, 2 Tbsp Nando’s Sauce, 5 Tbsp Basil Garlic Sauce and fried garlic cloves and mix until smooth. Add oregano, salt and pepper and mix well.
Once the pasta is al dente, add capsicum and sauce mixture to the pasta and cook for 3 – 5 minutes. Fold the sauce and capsicum in the pasta as you cook. Add water as required for a smooth sauce texture. This also keeps the pasta from sticking to the bottom of the pot, especially when you are not using a non-stick base.
Gradually add the sliced sausages and delicately fold into the pasta mixture. Cook for 1 more minute.
Serve the pasta while it’s hot and relish your creation!
Serves: 3 – 4 people
Preparation time: 45 minutes
Tip: Savour the pasta with a french baguette for a more filling meal.
Make it yourself: For a homemade Basil Garlic Sauce, grind garlic cloves, basil leaves and tomato puree into a paste. Add salt and pepper as desired.
