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hey guys we're gonna make the most beautiful spicy sausage pasta with
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gorgeous cherry tomatoes, loads of herbs, balsamic, linguine it's a real summer
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classic a beautiful meal for six people so get yourself a nice casserole style pan
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something that can go in the oven happy days first up sausages you can use anyone
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that you can get your hands on that's cool but they've got to be good this is a
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Merguez sausage this is a Moroccan style sausage made of lamb or beef pinch it and
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squeeze it like that and I just find that's a kind of cuter size for having around your
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pasta okay
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cut these off, so some olive oil goes into the pan let's get our sausages nice and brown, that'll just take
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a couple of minutes so I'll put that on a medium heat
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you know you could do this over a fire, a firepit, on a BBQ you know the smells are
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incredible as that colours up those beautiful spices come out and then we want to
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start layering up the flavours, bay leaf, a little bit of oregano a little bit of marjoram
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it's gonna give you so much flavour then just take one red onion finely chop it
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that's the beginning of the veggies, woo!
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I wanna go celery, finely chop it that goes in, so good
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okay, garlic, I'm just doing two, finely slice it
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so I'm taking a chilli take the stalk off and then I want to get the seeds out just use a teaspoon if
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you just scrape the seeds out and the white kind of membrane that is where
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most of the heat is we don't want the chilli to blow your head off that's a failure
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ok we want it just to be a nice warm juicy sort of hug of, like, heat that kinda just
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gets the vibes going we like that, put that straight in we definitely want to soften the veggies
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but we don't want to burn anything so just take care of everything, keep moving
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it around now look that's one kilo of lovely tomatoes, don't go buying the hard ones
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that don't taste buy the over ripe ones that really do taste, look at the
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colours guys outrageous also what I'm going to do now is just a little swig of
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water you don't need much but can you hear it's frying? OK we wanna kind of stop that and we want
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to sort of now go in to sort of simmering away
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blipping away sort of mode so you can see there's moisture coming out of the tomatoes
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now it's getting saucy I'm just gonna season it with pepper not salt there's salt
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in the sausages so we don't wanna over season it and also balsamic vinegar really
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really nice it's gonna be unbelievable about a tablespoon goes in, toss this up. Phwoar.
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so so good, one last thing I do get some herbs
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put a bit of oil on it spree it across the top like that but guys how optimistic and wonderful
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and summery does that look so we're gonna go in the oven for about 25
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minutes not too hot about a hundred and eighty degrees Celsius which is 350
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degrees Fahrenheit and that's just gonna simmer and blip away, all the flavours are going to
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mix up and be beautiful and that's gonna be amazing and when that's ready I'm gonna serve it with
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the pasta, come and have a look at this, ooh it's looking gorgeous and smelling pretty fantastic we got
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some cooked linguine here, you can do it with
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any pasta that you want I love serving it on a big old platter you go in with that
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beautiful sauce. Hot, steamy
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sweet, sour, spicy I love this now cheese has a wonderful ability to join up all the
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flavours so I've got three options
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fresh Ricotta, Parmesan, I think I'm gonna go for the salted Ricotta but use any one
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of those and guys that is really one of my favourite pastas beautiful spicy sausage
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pasta mix it up, serve it to your mates, tell them you love them and I tell you what they're gonna
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tell you they love you too because that is one of my very favourite dishes, gorgeous
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a great, summer pasta dish, the flavour from the sausage and the quality meat is coming through, we're getting spices
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we're getting beautiful sweet cherry tomatoes. So there you go guys I hope you try this dish it's an
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absolute knock-out guys if you want a lovely drink to go with this then check out
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the video that I did the Milano-Torino is a fantastic cocktail an
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absolute classic that you will love especially in summer time and also if
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you want this recipe and a load of others from my garden harvest story
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then click the link down there and the magazine's done a great job enjoy it love it
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guys until next time, lots of love, take care bye!!