In case you haven’t noticed, we appear to have summer this week! Because of this I’ve been trying to avoid being in the kitchen for too long; for one thing it gets too warm and for another I’d much rather be outside. Meals have tended towards the quick and simple and haven’t exactly been blog-worthy.
Last night I had karate and A Man went to kickboxing and I swear I very nearly passed out from the heat. I really didn’t feel like making tea when I got home, but realised I probably ought to have something before bed or I’d wake up starving in the middle of the night. I had planned our go-to easy meal of sausage pasta but realised we had very little in the way of salad to go with it, hence the development of this little dish.
It’s not difficult to make, and is pretty light for a pasta dish making it great for the summer. It’s definitely one I’ll keep on the books.
Spicy Sausage Bolognese
Good quality, highly seasoned sausages or chipolatas
Rocket and grated parmesan or grana padano to serve
- Remove the sausagemeat from the skins and shape into balls. Set aside.
- Heat some olive oil on a medium-high hob. Chop the onion into small dice and chop the chilli and garlic finely. Fry in the olive oil for a few minutes, until starting to soften.
- Chop the pepper into thin strips and the apple into fairly chunky pieces (you can leave the skin on). Add to the onion and fry for a couple of more minutes. Add a fairly large glug of balsamic vinegar to the pan.
- Add the sausage balls to the pan and shake around to cook the outside of each meatball. Add the basil to the pan, followed by the tinned tomatoes. Turn the heat down slightly.
- Cook the spaghetti according to the packet’s instructions. Season the tomato sauce to taste with a pinch of sugar, salt, pepper, dried herbs and chilli flakes.
- Serve as soon as the pasta is cooked. Top the bolognese with a handful of fresh rocket and lots of grated cheese.