Dine Out with Damian: Spaghetti Sausagnese
I’m here to give you an easy meal that any buffoon can make whilst out in the great outdoors. When I say ‘any buffoon’, I obviously mean me.
Today I am going to share with you a recipe that I scribbled down on a crumpled piece of paper years ago, but never actually got round to making, so I thought it was time to make the effort.
I’m really glad I did, because it makes a tasty and hearty meal, and the best thing is that it is really easy to make, and only uses two pans and requires limited cooking skills. Perfect whilst enjoying a night under the stars.
Equipment needed
Stove
Skillet
Pan
Utensils
Chopping board
Branded equipment used: Petromax fp30 Fire Skillet, Coleman Unleaded Dual Fuel Stove, Jetboil Jetset Utensil Set, Helinox Café Table, Almazan Kitchen Knife, COBB Chopping Board
Ingredients (for 4)
1 onion
500g quality sausages - venison, beef or pork - it’s up to you
1 garlic clove minced or finely chopped
400g tin of chopped tomatoes
300g pot of hot Salsa, or mild depending on taste
300g sun-dried tomato pesto
½ tsp dried Rosemary
80g Spaghetti (per person) (Italians may be horrified by this, but this dish also goes well with creamy mashed potatoes)
Salt & Pepper
Optional - parmesan or other strong cheese to sprinkle on top
Instructions
Roughly chop the onion and cut the sausages into 1½" pieces
Heat the oil in a large pan then add the onion and sausages
Cook on a medium heat for around 10 minutes. It doesn’t matter if the sausages are not brown and crispy as there’s still plenty of time for them to cook through
Add garlic, and stir in
Add chopped tomatoes, salsa, tomato pesto, Rosemary and salt and pepper to taste
Reduce heat and simmer for 15 minutes
Whilst simmering, cook the pasta in a separate pan of salted boiling water
Once both pasta and the main dish is cooked through, add the pasta to the main dish, stir and serve
Now is the time to sprinkle the parmesan if using
Crack open a beer or better still, a bottle of wine!
Enjoy!
P.S. The keen eyed amongst you will notice that the pan I'm using on the final 2 photos is the Madog Skillet which is different than the cooking pics, this is because the recipe makes enough food to fill 3 or 4 hungry adults, and there was only me eating, so I swapped to a smaller pan when I added the pasta, and kept the rest for later meals.
