A midweek marvel, this is a quick & easy dinner that will make you feel like you’re on your holidays in the sun.
From Local Box:
1 Jar Peppup Original Sauce
2 Warwick’s Sausages per person
A few drops Burren Balsamic Vinegar
Bara Bakehouse Ciabatta
60g pasta per person
A handful of mushrooms per person
- Chop the sausages in to bite size pieces and fry in a lightly oiled pan.
- Chop your mushrooms and add to the pan with the sausages once the sausages have started to take a little colour. Stir it all up so your sausages don’t stick.
- Bring a pan of salted water to the boil and add your pasta when it’s on a rolling boil.
- When your mushrooms have started to cook and reduce in size, pour over your Peppup Original sauce.
The Original Peppup sauce is a great base for adding your own flourishes. - The sauce will turn a bit darker because of the mushrooms. When the sauce starts to simmer, add a good splash of Burren Balsamic Vinegar. This will work with the flavour infused or the plain vinegar. If you have an open bottle of wine to hand, now would be the time to splash that in too!
- Allow the sauce to reduce and thicken, stirring every so often to make sure nothing sticks.
- At this stage, you could add a few ladles of the boiled pasta water to the sauce. The starchy, salty water adds flavour to the sauce and helps the pasta and the sauce to “stick” together.
- When you’re happy with the sauce and your pasta is cooked, plate it up.
- Very yummy with a hunk of toasted ciabatta to mop up the sauce.
