Sausage, Sage & White Wine Cream Tortiglioni
To serve 4 - 5 people.
INGREDIENTS
Sausage - 200g
Onion - 1 large onion
Garlic - 3 - 5 cloves
Sage - 1 small handful
Lemon - 1 lemon
Chicken Stock - 200ml
White Wine - 80ml
Cream - 300ml
Tortiglioni - 250g
Parmesan - as much as required
INSTRUCTIONS
1. Place a pan high walled frying pan on a medium/low heat.
2. Finely dice the Onion, and Garlic.
3. Add olive Oil to the pan, and add the Onion.
4. Sweat down the Onion without any colour, we want it soft, sweet and translucent.
5. While the Onion cooks, remove the skins from the Sausages.
6. Place the Sausage aside ready, and fill a Saucepan with Water.
7. Once the Onion is soft, add the Garlic, and continue to cook for a further 3 - 5 minutes.
8. Then, remove the Onion and Garlic from the pan.
9. Add another small dash of Olive Oil, and pop in the Sausage meat.
10. Take your time to render out the fat from the Sausage, then turn up the heat and get some nice caramelisation.
11. Once the Sausage has browned off, add the white Wine, and reduce to a syrup.
12. Next, add a splash of Chicken stock, and also reduce this to a syrup, then add another splash and only reduce by half.
13. Add back in the onions, and stir them through, then, pour in the Cream.
14. Reduce the Cream by a quarter, so it slightly thickens.
15. Roughly dice up the sage, and add this to the pan.
15. Zest in a Lemon, add a good hit of black Pepper, and adjust the seasoning.
16. Pop the Sauce to one side.
17. Add a Saucepan of Water to a high heat, and bring to the boil.
18. Generously season the Water, and add the Pasta.
19. Cook the Pasta for 2 minutes less than the cooking time on the packet.
20. Drain off the Pasta, retaining a mug of the cooking Water.
21. Add the Pasta to a pan along with the Sauce, and a splash of Pasta cooking Water.
22. Give it a good stir and a toss coating the Pasta in the Sauce.
23. Add a squeeze of Lemon juice, stir, and add the Pasta to a plate.
24. Grate over some Parmesan, and serve.
Enjoy
