Tuscan garlic sausage in a tomato sauce pasta
This is the second pasta dish to feature in our recipe section and it really highlights the quality of the ingredients we have set out to offer through our store, and is the type of pasta dish you could expect to be served up in a Tuscan trattoria.
The Tuscan garlic sausage meat uses a coarser grind than our sausages ensuring it delivers a really satisfying bite, the garlic flavouring really helps to cut through and balance the acidity of the tomato sauce which binds itself so well to the Marulo Linguine pasta thanks to how the bronze extrusion creates a rougher texture, which also improves the mouth feel of the pasta. Finally, a creamy portion of truffle burrata enhances the flavour of the mushrooms whilst adding a beautiful creamy texture thanks to the stracciatella cream.
Obviously, you do not have to use bronze cut pasta although we do feel that once you have tasted the difference of this type of pasta for yourself you will really notice the difference.
- 150g Tuscan Garlic Sausage meat
- 1/2 medium white onion, grated
- 350ml GBOF Tomato sauce
- 6 small closed cup mushrooms
- 1/2 Truffle Burrata
- 150g Marulo Linguine
- Season to taste
- a small handful of fresh flat leaf parsley, chopped
Peel and grate the onion. We find grating the onion helps it blend into the dish perfectly but you can finely dice it if preferred. Halve the mushrooms and thinly slice. Boil a large pan of water, you want enough water to really cover the pasta and allow it to fully consume the pasta. We used Marulo Linguine, Linguine works really well as it allows the sauce to bind to it perfectly whilst encompassing the sausagemeat as you twirl it around your fork, other strand pasta can work well.
Heat a saucepan on medium heat, add the oil. Whilst. the oil is heating add the pasta to your pan of boiling water, and reduce to a rolling simmer. The pasta will cook and finish at the same time as the rest of the dish. Once the oil is hot add the onion to the pan and saute gently for 3 – 4 minutes until translucent and soft, stir occasionally to ensure that it doesn’t burn. Add the sausagemeat, breaking it up with as you cook it, cooking all over until browned. Add the mushrooms and cook for a further 2 – 3 minutes, stirrin frequently. Now it’s time to pour over the sauce, let that come. to a slight simmer and add a small amount of water to loosen the sauce up, no more than 75ml but just. go with your instincts. If your sauce bottle is empty fill it to about a third of the way up with water, shake around to mix all the leftover tomato sauce up, and pour on over the sauce. Bring to a very light simmer and then reduce to a simmer until the pasta is ready.
Once your pasta is cooked, drain it and add it to the pan with the sauce – this bit I important as it really allows the Linguine to get completely coated in the sauce. Divide into two pasta bowls, and place the burrata on top, sprinkle over the parsley and serve.
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