Monday, 11 May 2015

Vodka, chilli, sausage arrabiata with spaghetti

I don't often blog recipes, usually because we're working through a growing mountain of recipe books and magazines, so usually, I can't take credit. I can't wholly take credit for this one either though. It's inspired by Jamie Oliver's vodka arrabiata in his America cookbook. I've made a few tweaks though and I think this version tastes even better! Plus an instagram follower asked me to blog it, so here we go:

Ingredients (serves 2):

  • 3 sausages (I used Debbie and Andrews gluten free ones)
  • 1/2 red onion, finely chopped
  • 1 red pepper, sliced
  • 2 red chillies, finely chopped (de-seed if you don't like it hot!)
  • 2 anchovy fillets
  • 150g cherry tomatoes, quartered
  • 30ml vodka
  • 1 tbsp tomato purée
  • Small bunch of parsley, stalks finely chopped and leaves picked
  • 150g spaghetti (I used Juvela gluten free spaghetti)
Put a frying pan on a medium heat. Put a slit in the sausages and squeeze out the sausage meat into the pan. As it fries, break it up with a wooden spoon, moving it around so it browns evenly. This should take around 4 or 5 mins. Next, add the red onion, chilli and red pepper (add a little oil if needed) and soften for a further 3 mins. Now add the anchovy fillets, break these up with the spoon, then add your tomato purée. Now it's time to add the vodka, cherry tomatoes and parsley stalks. Reduce the heat to simmer whilst you cook your pasta. Drop your pasta into a large pan of boiling water and boil for 8 - 10 mins or according to the packet. Add a couple of tablespoons of the cooking water from the pasta to the tomato sauce just to give it the right consistency. When the pasta is cooked, drain and add the pasta to the tomato and sausage sauce and mix well. Spoon into bowls and sprinkle over the parsley.


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