Summer Sausage Pasta
Ingredients: Merguez sausage, olive oil, bay leaf, oregano, marjoram · 45 min cook time · 650kcal · $25.50
Ingredients
500g Merguez sausage, 2tbsp olive oil, 2leaves bay leaf, 1pinch oregano, 1pinch marjoram, 1piece red onion, 2stalks celery, 2cloves garlic, 1piece chilli, 1kg cherry tomatoes, 1splash water, 1pinch pepper, 1tbsp balsamic vinegar, 500g linguine, 150g salted ricotta
Instructions
1. Pinch and squeeze the Merguez sausages into cute bite-sized portions.
2. Add olive oil to a casserole-style pan on medium heat and brown the sausages.
3. Layer up the flavours by adding bay leaf, oregano, marjoram, finely chopped red onion, finely chopped celery, and finely sliced garlic.
4. De-seed the chilli using a teaspoon to remove the seeds and white membrane, then add to the pan.
5. Add the over-ripe cherry tomatoes and a small splash of water to get a simmer going, then season with pepper and balsamic vinegar.
6. Top with fresh herbs and a bit of oil, then bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.
7. Serve the rich sauce over cooked linguine on a large platter and finish with grated salted ricotta.
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