Sausage, sticky pepper & onion silk handkerchiefs
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favourite weeknight dinners because it's genuinely quick to pull together, taking just 35 minutes from start to table. The sausages give you that savoury depth while the sticky peppers and onions become silky and caramelised, and I love how the lasagne sheets create these gorgeous little parcels that catch all the delicious sauce. Peppers are packed with vitamin C which is brilliant for immunity, and the beauty of this dish is that it feels restaurant quality without breaking the bank or keeping you in the kitchen for hours.
Ella x
Ingredients
- 454 gramsessential 8 british pork sausages
- 3 tbspessential olive oil(plus 1 tbsp)
- 2essential onion(Essential Onions, thinly sliced)
- 2essential peppers((red, orange or yellow), roughly chopped)
- 3 clove/sgarlic clove(garlic, thinly sliced)
- 1 tspnigella seeds
- 1 pinch/eschilli flakes
- 400 mlschicken stock cube(chicken or vegetable stock, made with a cube)
- 375 gramsessential lasagne sheets(roughly broken)
- 1 tbspessential butter
- 1 tspessential white wine vinegar
Detail level
Instructions
- 1
Squeeze the sausage meat from the skins, then roll into little balls (about 32). Add the 3 tbsp oil to a frying pan and fry the sausage balls for 5-8 minutes, until browned all over. Scoop out and set aside.
- 2
Tip the onions and peppers into the pan, season with salt and fry over a medium heat for 15 minutes, or until tender and burnished. Add the garlic, nigella seeds and chilli flakes and cook off for 1 minute or so.
- 3
Stir the sausage balls back into the pan with the stock. Simmer for 10 minutes, or until most of the stock has bubbled away and the sausage balls are cooked through with no pink meat.
- 4
Meanwhile, boil the pasta in salted water with the extra 1 tbsp oil for 6-8 minutes, stirring occasionally, until tender. Reserve a mug of pasta water before draining. Toss the pasta into the sauce, adding a little pasta water and the butter, so the sauce coats it well. Stir in the vinegar and serve.
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