A spicy sausage pasta dish with a distinction. Utilizing the cooking water helps the sauce cling to the pasta and offers the dish extra physique. A silky easy sauce, excellent pasta and one pan to scrub!
- Prep:15 minutes
- Prepare dinner:15 minutes
- 400g , very thinly sliced
- ½ , halved and really thinly sliced
- 75g or sobrasada paste
- 200g (the perfect you will get), chopped into chunks
- 75g , pitted and sliced
- 2 tsp , plus a drizzle
- 2 tsp , plus additional to serve
- handful basil, torn
- STEP 1
Boil the kettle. Put all of the substances besides the pecorino and basil in a large saucepan or deep frying pan and season nicely. Pour over 800ml kettle-hot water and produce to a simmer, utilizing your tongs to ease the spaghetti underneath the liquid because it begins to melt.
- STEP 2
Simmer, uncovered, for 10-12 minutes, tossing the spaghetti by means of the liquid occasionally till it’s cooked and the sauce is lowered and clinging to it. Add a splash extra scorching water if the sauce is simply too thick or doesn’t cowl the pasta whereas it cooks. Flip up the warmth for the ultimate few minutes to drive off the surplus liquid, leaving you with a wealthy sauce. Stir by means of the pecorino and basil, and serve with an additional drizzle of oil and pecorino on the aspect.
