Fusili with sausage, rainbow chard and Kentish cheese
We love a midweek pasta dish with enough for lunch leftovers and this creation ticks all the boxes! This serves 4 or two hungry people with leftovers.
Ingredients:
- 1 pack of Speldhurst sausages (de-skinned)
- I bunch of Rainbow Chard
- 500g Fusili Pasta
- 150g of grated Ashmore Cheddar (100g for sauce 50g for scattering)
- I ball of Mozzarella
- 4 egg yolks
- 150ml cream
- The zest and juice of a lemon
- Salt and pepper
- Olive oil
Method:
- Bring a large pan of water to the boil and salt generously
- Heat a splash of oil in a large high sided frying pan that has a lid and add the sausage meat to it, breaking it up with a wooden spoon into bitsize chunks as you stir it around the pan until browned then transfer to a plate
- Cut the stems from the chard and roughly chop the leaves, then add the stems to residual oil from the sausages, cook until tender, then add the leaves, put the lid on, sweat until they're wilted then add the sausage meat in and put the lid on to keep in the heat.
- Add the pasta to the water and cook as per the packet instuctions
- Whisk up the 4 egg yolks with the cream, season with freshly ground black pepper, add 100g of grated cheese and the juice of a lemon
- Once the Fusili is al dente, drain but reserve a ladle full of the cooking water and add back to the warm pan with the pasta
- Stir in the sauce and combine thoroughly, then add in the sausage and chard mix and stir again
- Tear up the mozzarella ball and divide between the portioned pasta then scatter with the lemon zest and reserved cheese
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