Thursday, September 8, 2011

Inventing a recipe...

I had a quick look at the recipes on the Barilla pasta site from yesterdays post. I think there was one there for Sausage and Fennell spaghetti. I thought, I can probably whip up a sausage pasta of some sort. We have had roasted cherry tomato and balsamic pasta before so I just combined that with the sausages and added the old chestnut - basil - and 'voila'!
~
These cherry tomatoes are not the best, sweetest or ripest for the job but it was all I could get. Imagine home grown, ripe, red ones! I oven roasted them for about 40 minutes at 200C. I also added a couple of cloves of garlic, sliced and drizzled the tomatoes with a little olive oil.
~
This basil was a joke also! Just have a look at the huge, over grown leaf, compared to the size of the spice jar! Ridiculous! Basil should have young, small, glossy and tender leaves. Here comes a rant! We have a herb farm about 15kms from our town. They grow all manner of hydroponic herbs and sell to Woolworths. Our Woolworths does not get HollaFresh herbs - ours come from Sydney or Melbourne! How crazy is that???
~
Anyhoo - I bought some 'cracked pepper and garlic' beef sausages (gourmet?) and snipped them up and tossed them in the fry pan.
~
I got my pasta on boiling at this stage because it will come together quickly. Fry off the sausages with 2 shallots added.
~
Quick and easy meatballs. When they are cooked, drain any excess fat from the pan.
~
The tomatoes shrivel up but retain their juices.
~
This is my favourite balsamic vinegar - I use it on any cold meat like most people use tomato sauce. I love the stuff!
Okay - drain the pasta - add it to the sausages, add in the tomatoes and garlic, toss in the torn basil leaves.
~
Drizzle with a little olive oil, add cracked pepper and salt to taste and 1-2 tablespoons balsamic vinegar.
~
Serve it up and grate some good parmesan cheese over the top (you could put a little bit through the pasta too). All in all, a very nice dish. I will hunt around for some tastier sausages next time but it's in my recipe file as a keeper. Cheap too!
~
Cheers - Joolz

6 comments:

  1. Looks YUM Joolz! You are a very clever cook...

    ReplyDelete
  2. My goodness that looks yummy! It's late at night here, but I'm hungry all over again after reading through your post. Wonderful images make it almost jump off the screen. *sigh*

    Seriously, thanks for the recipe and directions. We do the same - use what is available - and come up with some pretty good meals. :) Very nice!

    ReplyDelete
  3. Hey gorgeous

    Will def try this one over this coming weekend! Plenty of fresh herbs, garlic, tasty toms and gourmet snags from our local farmers market - mmmm delish!


    Hugs

    Kimmie
    x

    ReplyDelete
  4. How easy is that to make...and looks yum!

    Hi Joolz, I have found your blog through Tania at Out Back.

    I look forward to reading through your recipes for some more yummy food and following your blog journey.

    Karen

    ReplyDelete
  5. I never make meatballs from scratch any more there so good aren't they. Cutting up gourmet sausages really is the go. Although I haven't got any in the garden at the moment in summer I have heaps of little cherry tomatoes. Love you recipes as usual joolz

    ReplyDelete
  6. This looks delicious! When are you off on holidays? The nights are colder again so I guess you are looking forward to some warmer weather!

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...