Even though I think the best way to have Bolognese is with spaghetti, sometimes penne is a pretty good change. Served in a deep bowl, all you need is a fork to stab and shove.
- 2 pork sausages
- 1 small handful of frozen peas
- 2 inches of a medium carrot, diced finely
- a quarter of an onion, diced finely
- 1 small small knob of butter
- 1 clove of garlic, minced
- chilli, minced (optional)
- 2 tsp of double concentrate tomato puree
- a pinch of dried basil
- sea salt, freshly ground
- black pepper, freshly ground
- freshly grated Parmesan,
- a couple of fresh basil leaves
- 2 handfuls of quick cook penne
- Get your pasta boiling in a pot.
- In a hot wok, toss the peas in.
- Once they’ve defrosted for a bit, dump the carrots in, together with the small small wad of butter. Toss.
- Then add the garlic and onions. Let them fry away happily, tossing occasionally.
- If you want it slightly spicy, add in the chilli now.
- Peel of the skin of the sausages and throw them into the wok. Cut them erratically with a spatula whilst stirring everything together.
- Scoop out some of the starchy pasta cooking water and pour into the wok.
- Stir in the tomato puree and add more pasta cooking water accordingly.
- When you’ve got the consistency you want, and the sausages cooked, pinch in the dried basil, salt and pepper. Stir and turn off the heat.
- Drain pasta.
- Serve with bolognese. Garnish with Parmesan and fresh basil leaves.
15-minute meal for the famished soul.