This silky, savoury and spicy one-pot dish is so much more than the sum of its parts. It has a deep flavour that you would only think could come from hours of cooking but this whole dish from prep to serving is ready in just 30 minutes.
2 tbsp extra virgin olive oil
375g good quality pork sausages, meat removed from the casing
1 tsp red chilli flakes
3 cloves garlic, finely sliced
750ml light chicken stock
1 tbsp tomato paste
Large handful parsley, chopped
30g salted butter
Grana padano cheese, finely grated
Heat the oil in a large saucepan and fry the pork and chilli flakes until the meat is almost browned. Add the garlic to the pan and saute until lightly golden. Season generously with black pepper.
Pour the stock and tomato paste into the same pan and bring to the boil. Add the pasta and most of the parsley and simmer until the pasta is cooked, about 10 to 12 minutes. Stir in the butter and serve immediately.
Finish the dish with the grated cheese and the remaining parsley.
Of course the quality of the sausage meat is key here. Try to get sausages with 95% pork meat.
You can back off the heat by adding less chilli flakes but I think that one teaspoon, along with a heavy hand of black pepper, gives the perfect amount of heat.