Monday night cooking is all about getting something hot and tasty as quickly as possible, usually accompanied by a large glass of wine, to help cushion the shock of the start of another week.
Last night the combination of pork and pasta was needed, especially after the day I’d had.
Thin, chipolatas fried and then run through the oven to make them sticky.
Set to one side and then slices of onion, a fat chilli thinly sliced, a wonderful Portobello mushroom in chunks all softened in the same pan, then the sausages returned.
Half a tin of quality tinned tomatoes, slug of red wine, chicken stock and then a hand full of Stelle Pasta.
Stelle is the little star shaped soup pasta which when cooked down brings to together a wet sauce into something approaching a risotto, but with all the body of pasta.
I don’t use it that often, but I do love the stuff.
The result… a real stick to the gills dinner of spicy, savoury, pork-y-ness.
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