Finally! A return to meat, and a pretty delicious return at that. If you like spice, meat, tomatoes and easy recipes, this is the one for you. It takes about 3% effort, but you do need an hour, and a magimix or blender.
It is half of a very lazy adaptation of a Mario Batali recipe, rather romantically named Mint love letters with spicy lamb sausage.
I would happily marry a man who sent me love letters like Mario's - delicate yet plump ravioli, stuffed with the sweetest, richest combo of pea, mint, double cream and parmesan, smothered in a spicy tomato sausage sauce. Seriously what is not to love? However, as you will see from the above link, Mario's recipe is also a labour of love, and one I had neither time nor ability to execute. Instead I left out the pea ravioli part and focussed on the tomato and spicy sausage sauce.
I bought the nicest merguez sausages I could find - from London's sexiest butcher Jack O Shea, whose counter at Selfridges is amazing. The guy who served me advised that normally these sausages have coriander but not today - which suited me fine. I was looking for a spicy, salty, fatty lamb hit, without any further complication.
Serves 3, would have stretched to 4 at a push
300g merguez sausage - 2 per person
2 x pots of M&S roast tomato sauce
parmesan and parsley
1. Cut your sausages into discs about 1cm wide.
5. Allow to cool for a few minutes so no one gets hurt. Then put it all in the magimix and whizz till it looks like this - 30 seconds should do it.
6. In the mean time, boil your pasta - in this case rigatoni, or De Cecco's Rigatoni no. 24 to be precise.
7. Drain the pasta, add a tiny glug of really good olive oil, then combine with the sauce, decorate with parmesan and a bit of parsley.
This, right here, is everything I ever want in a pasta: spicy, hearty, meaty, rich sweet tomato, melting salty parmesan, a tiny bit of fresh green to wake it all up and a sauce and pasta shape that were made for each other.