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Sweet and spicy sausage pasta
March 13th, 2019



This is a really simple, can’t get simpler, sausage pasta. I find the secret to great pasta dishes is twofold: excellent ingredients and simplicity. 

Adjusting the supporting ingredients, in other words the things that will showcase your main dude, (in this case the honey garlic sausage), makes the dish nicely balanced without creating a competition in your mouth! 

I would normally have used a spicy Italian sausage but needed to use these honey garlics from the freezer, so I countered the sweet with spice using sriracha seasoning in the cooking.

Now that I have the sweet and spice going on, and the sausage is quite salty, it’s enough for the taste buds to handle. Any more strong flavours and we have overdone it, we have one too many brushstrokes! I can just enhance the dish with some other flavors like red peppers, red onions, garlic and a few cherry tomatoes. I could have added fresh basil, but only had parsley and as it turned out, it was in fact perfect. Another strong herb could have distracted from the existing flavors. Nor did I have any parmesan, the dish was fab without it. 

Ingredients

(remember these are foundational ingredients, sub away to use what you have, balance out the flavors to get a nice stimulating tasty dish)

  • 1 teaspn butter
  • 3 honey garlic sausages – sliced into ¼” rounds or slightly bigger
  • 1 red pepper- chopped
  • 1 red onion -chopped 
  • 5-8 cherry tomatoes sliced
  • 2 cloves garlic finely chopped
  • 3 tbpsns prasely finely chopped
  • Pasta – I used linguini

Directions

  • Melt the butter in frying pan
  • Sauté the onions until somewhat translucent
  • Add in the sausage and cook until nicely browned and almost cooked through
  • Add sriracha seasoning to the desired spiciness, I added a good 1/4 teaspoon, cook on for a minute or two
  • Add in the peppers and cook until a wee bit softened but not too much
  • Just before the end of the cooking process, toss in your garlic and tomatoes and cook for only a minute or two more – this is key to releasing the flavors of these ingredients without killing them
  • Toss your cooked pasta into the pan, adding a little more oil if needed and season with salt and pepper if needed.
  • Serve garnished with parsley