As you can tell from a few other recipes I have done, I absolutely love Gordon Ramsay and his Cookbook has offered me several great recipes to try. This recipe is no different and is found on Page 216 of “Gordon Ramsay’s Home Cooking”; I used a few different ingredients rather than the ones used in the book but that was just due to being unable to find Tagliatelle in the supermarket (sigh).
1 small onion, peeled and finely diced
1-2 Garlic cloves, peeled and chopped
3-4 Sausages (Italian is suggested but I used a Bacon/Cheese mixture)
5 oz pasta (I used Penne)
8 oz cherry tomatoes, halved
Sea Salt and Freshly Ground Pepper
Fresh Basil Leaves, Chopped
- Heat a frying pan large enough to hold the pasta once it is cooked. Add a little bit of oil and sweat the onions and garlic together for about 3-4 minutes until the onions are softened. Remove the meat from the sausage casings and brown for 4-5 minutes, breaking it up as you go. I also had beef leftover from making hamburgers so I added that to the recipe too. In the meantime, cook your pasta until al dente.
- When the sausage meat is lightly colored, add the halved Tomatoes and a bit of salt & pepper to the pan. Continue to cook over medium heat for 5 minutes until the tomatoes begin to break down. Add a Tbsp or 2 of your pasta water as it cooks to create a sauce.
- Drain your pasta, while keeping a few Tbsp of the pasta water on the side. I found that there wasn’t enough sauce, so really- be sure to have enough tomatoes or pasta liquid leftover to make enough sauce to your liking. Add the drained pasta to the pan with the meat, toss well and loosen with more of the cooking water if necessary.
- Serve while hot with grated parmesan and the chopped Basil leaves.
Published by Joanna Ahti