I made sausage pasta and so can you

Not all sausages are made equal. Some are made to throw on a bbq, where the char will improve the taste of sawdust and snout. Some are made to be venerated upon a a fluffy cloud of mashed potatoes. The sausages left in our freezer, awaiting some unknown dire situation where eating them would become an acceptable choice, were of the first type.

As we all know, pasta makes everything better. So, combining bad sausages with good pasta will save the day, right? Right.

First slice and start frying some onions. I think you should add salt and pepper to onions as they cook. A nice foundation for what is to come. Then remove the gooey sausage innards from the casings. It was a bit messy, but by the fourth and final sausage I got the technique down. Isn’t that always the way, you start doing something really well just when it’s too late? That said, next time something needs to be squeezed from a casing I’m your man. Gentle pressure is the key.

Put the meat into the pan and break up into walnut size chunks. Add some garlic slivers, fennel seeds and mix everything up and let cook for a little bit, until the garlic looks soft. Add a can of smooshed tomatoes. Cook for awhile longer.

Boil some pasta while the sauce simmers and reduces. Barilla spaghetti is nice. Drain the pasta and toss in the sauce. I had some leftover Greek yoghurt so I mixed that through, turning everything a slightly more sophisticated shade of red. A red you’d take home to meet your parents. Serve up and sprinkle with some roughly chopped parsley and thin strips of chilli.

I forgot to take a picture until I had start eating.