Sausage Meatballs & Pappardelle

Last night’s dinner was über easy! And extremely cheap….

I most definitely cannot take all the credit for this one – the original recipe came from the BBC Goodfood website, but due to a huge lack of ingredients and a dislike of fennel seeds I’ve altered the recipe to suit moi! Again making use of my rather old spice rack!
A couple of other points to mention before i launch into this one; firstly I would suggest that if you decide to make this for children you don’t simmer it down for as long as you should, everything will still be cooked, but it does have a very rich taste and may be too much for the under 12’s (you may also want to leave out the wine – that adds to the richness). The other thing – you can use any type of good quality sausage meat, try to avoid the cheapy bangers, but most sausages are on offer in supermarkets. Due to slight purse constraints I bought a large thing of seasoned sausage meat that will now be forming some part of my supper for the next 3 nights!

Ingredients (for 2 people)

4 x sausages (or 1/3 of  a 500g sausage of sausage meat)
1 x onion
1 x small garlic clove
6 x small green beans (or 4 large ones…)
1 x 450g carton chopped tomatoes (or 1 tin with some extra tommy puree)
1 x large glass of red wine (this seems to be becoming rather a common feature in my recipes!)
1/2 tsp Ground cumin
1/2 tsp paprika
1/2 tsp Ground Nutmeg
Papparedelle to serve 2 – preferably fresh, but dried is just as good.

  • Heat up a frying pan with a teeny smidge of oil
  • Finely chop the onion and the garlic clove
  • Add the onion and garlic to the frying pan and immediately add the spices so they coat the onion bits, after about 30 seconds add a dash of the red wine (and for a change I do mean a dash!!) REMEMBER: keep everything moving around in the pan until the onion is translucent. Turn the heat down
  • If you’re using sausages; with a sharp knife score down the side of each sausage and skin them. Now, break off little nuggets of sausage meat and add them to the pan. No bigger than a 50p piece I would say
  • Once all the sausage is in the pan turn the heat back up and fry until they have got some colour
  • Add half the chopped tomatoes and half of the remaining wine
  • Season with some lovely black pepper and keep stirring until it comes to the boil
  • Turn the heat down a little so it is simmering and leave to simmer down for about 5 minutes – stir it once or twice during this period
  • Boil the kettle for your pasta
  • Chop up the green beans – diagonally – it looks nicer
  • Add them to the tomatoey mixture along with the remaining chopped tomatoes and remaining wine, if you haven’t had too many shlurps!
  • thoroughly stir it and simmer down again for another 5 minutes
  • Put the pasta on to cook (if you’re using dried you’ll need a little longer)
  • Drain the pasta
  • Taste the sausagey tomatoey mix fo seasoning etc
  • Serve with a little grated parmesan if you have some in your fridge and a drizzle of olive oil

The best thing about this dish is that you don’t actually have to have that much to fill you up, it’s quite rich. It’s also something different to do with sausages rather than bangers and mash or toad in the hole!

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