Pasta with my Special Smokey Sausage Sauce

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I LOVE pasta. And that’s a fact. So it has been my mission for quite a while now to find the perfect gluten free pasta recipe. I have tried every flour and every combination possible, never satisfied of the end result. And, once again, after trying every alternative, I came to the conclusion that Dove’s Farm is always right. I followed their recipe to make this batch and the result is great. It’s not a perfect recipe since the dough is quite sticky and a little frail – you probably won’t be able to roll it past 3 on a pasta machine, but for tagliatelle; it works perfectly well.

I have also decided to share with you my favourite pasta sauce ever – my sausage sauce. Sausages are my favourite thing in the world, I cannot resist them – especially the chorizo or merguez variety filled with lots of lovely spices. It’s so easy to make a delicious pasta sauce with these; just peel the skin off and fry off the meat with whatever veg you want – the flavour is already there, you just have to help enhance it. So here is my version of pasta alla salsiccia.

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For the pasta :

225g Dove’s Farm White Bread Flour

3 eggs

For the sauce :

6 British chorizo pork sausages (gluten free from Waitrose) – if you can’t find them, just use regular sausages and add paprika, red pepper flakes and a small pinch of light brown sugar

1 tsp fennel seeds

1 tbsp oregano

1 red onion, finely chopped

1 red chilli, sliced

1 sweet red pepper, diced small

2 garlic cloves, finely chopped

1 tbsp Balsamic vinegar (optional)

1 pot sundried tomato pesto

200ml cream

fresh basil


FullSizeRender 140For the pasta dough : sieve the flour and mix it through with the eggs. Knead well until a smooth dough is formed, then wrap in cling film and place in the fridge to stiffen up (for 30 minutes or so).

While the dough is resting in the fridge, get on with the sauce.

Make an incision in the sausage and peel the skin off. Chop up the meat into little pieces and fry off in a pan, until the oil is released and the meat is golden brown. Add fennel seeds and oregano. This is the stage where you can add the spices if you can’t find this type of sausage.

Then, add the chopped onion and chilli and sweat off for a bit before adding the diced pepper. Colour the pepper, then add the garlic.

Deglaze with the Balsamic vinegar, scraping all the lovely caramelised sticky bits from the bottom of the pan. Reduce it to a glaze.

Add the pesto and stir through.

Let the flavours mingle for a while on a low heat.

Get a pot of nicely salted boiling water on the heat, ready for the pasta.

Get the pasta out of the fridge, knead a little more and divide into 6 pieces. Flour your pasta machine so the dough doesn’t stick, and begin rolling out the dough until you reach 3; which is the maximum I could go with my machine before it started breaking. If you can go thinner, go for it!

Pass the dough through the tagliatelle cutter and lay the pasta out on a floured surface.

When the water is boiling, place the pasta in and cook for 3 minutes.

While the pasta is cooking, finish the sauce off with some cream.

Season to taste.

Drain the pasta and toss in the sauce.

Serve with basil and freshly grated parmsean – I guarantee that you will love it!