Our friend Lily, who is originally from Mexico, but now living in Dublin, does some amazing things with our pork. I fell in love with Mexican food on a trip to California years ago. I know Lily would tell me it wasn’t ‘real’ Mexican…. but still it got me interested in all things Mexican.
You should have seen the pork roast she did for us last New Year – it took hours of stuffing chopped olives and garlic into the meat.
This sausage pasta though is way easier, and we had it for dinner last night and it was given a huge thumbs up. As there was just 2 of us, I just did half the quantity, but if you are catering for more check out Lily’s recipe.
- 1 tblsp olive oil
- 4 Oldfarm sausages
- 1 glove of garlic, finely chopped
- 1 onion finely chopped
- 50 ml red wine (I didn’t have white wine in the house!)
- 2 tins of tomatoes
- 1 teasp sugar
- 1 teasp tomato ketchup
- 1 bay leaf
- 1 small sprig fresh rosemary
- 2 fresh sage leaves
- 50 ml milk
- Salt & Pepper
- Parmesan cheese to serve
Chop each sausage into about 5 pieces. Heat the olive oil in a deep pan, and add the sausages. Brown thoroughly.
Add the chopped garlic and onion and cook until translucent. Add the wine, coating the sausage and onions, the wine will almost evaporate.
Add the tinned tomatoes, sugar and ketchup, together with the chopped fresh herbs, milk, pepper and salt. Reduce heat, cover pan and let it simmer for 20 minutes.
About 10 minutes before your sauce is ready cook your spaghetti.
Serve with grated parmesan and some crusty bread and a glass of wine!
Cost using Oldfarm sausages = approx. €4.00 per person.