The star of the show here are Italian sausages, the little fat ones with lots of marbling and spiced with lots of yummy Italian flavours. Your average Denny sausage will not do and would be sacrilegious to substitute for the genuine article (in fact, it would be just gross so don't even go there).
Italian sausages can be difficult to get a hold of here in Dublin and I've had quite a few comical conversations when ringing various delis to see if they have any of these particular sausages in stock. Thankfully the staff in these delis will no longer be on the receiving end of my incredibly immature sense of humour as I've discovered that Fenelons, the most amazing butchers in the world, have these bad boys in stock pretty much all the time. Which is fantastic as Stillorgan is just a two minute drive from where we live.
The meal itself may not be the healthiest meal in the world, but man is it good. There is something so incredibly comforting about it, we can't get enough of it!
Serves 2-3
Ingredients
1 tablespoon of olive oil
4 Italian sausages (the ones I get come in a pack weighing 315g)
1 tin of whole tomatoes (drained)
1 red onion, finely chopped
2 cloves of garlic
pinch of chilli flakes
120ml red wine
A good pinch of nutmeg
Handful of grated parmesan
70ml cream
Enough penne for two people
1. Heat olive oil in a large pan.
2. Remove sausages from their casings and add to the pan. Make sure to break up the sausage with a wooden spoon. After a few minutes add the onion, garlic and chilli. Cook gently for about 10 minutes.
3. Pour in the wine and increase the heat. Cook until the wine has evaporated.
4. Add the drained tinned tomatoes, lower heat and simmer until a thick sauce has formed (30-45 minutes).
5. Season with nutmeg, salt and pepper. Add parmesan and cream.
6. Cook penne, drain well and add to the sauce. Combine and serve.
7. Tuck in.
Borrowed and modified from the River Cafe Cookbook
Buon appetito!
Italian sausages can be difficult to get a hold of here in Dublin and I've had quite a few comical conversations when ringing various delis to see if they have any of these particular sausages in stock. Thankfully the staff in these delis will no longer be on the receiving end of my incredibly immature sense of humour as I've discovered that Fenelons, the most amazing butchers in the world, have these bad boys in stock pretty much all the time. Which is fantastic as Stillorgan is just a two minute drive from where we live.
The meal itself may not be the healthiest meal in the world, but man is it good. There is something so incredibly comforting about it, we can't get enough of it!
Serves 2-3
Ingredients
1 tablespoon of olive oil
4 Italian sausages (the ones I get come in a pack weighing 315g)
1 tin of whole tomatoes (drained)
1 red onion, finely chopped
2 cloves of garlic
pinch of chilli flakes
120ml red wine
A good pinch of nutmeg
Handful of grated parmesan
70ml cream
Enough penne for two people
1. Heat olive oil in a large pan.
2. Remove sausages from their casings and add to the pan. Make sure to break up the sausage with a wooden spoon. After a few minutes add the onion, garlic and chilli. Cook gently for about 10 minutes.
3. Pour in the wine and increase the heat. Cook until the wine has evaporated.
4. Add the drained tinned tomatoes, lower heat and simmer until a thick sauce has formed (30-45 minutes).
5. Season with nutmeg, salt and pepper. Add parmesan and cream.
6. Cook penne, drain well and add to the sauce. Combine and serve.
7. Tuck in.
Borrowed and modified from the River Cafe Cookbook
Buon appetito!
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