Smoked sausage pasta recipe
This Swedish comfort food classic is usually served with rice, but this recipe uses pasta and a few capers in the sauce for a bit of a kick.
Get ahead tip: The sauce can be made the day before (just don’t add the chives at this stage) and then warmed up gently when you need it. You can also freeze the sauce in an airtight container for up to a month. Simply add the pasta water as stated above just before serving, and cook the pasta fresh.
Recipe from The Little Swedish Kitchen by Rachel Khoo. Published by Michael Joseph, £20.
Ingredients
- 1 tbsp tomato purée
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 130 ml single cream
- 1 pinch sea salt and black pepper
- 400 g fresh tagliatelle or pappardelle
- 2 tbsp capers or eldercapers
- 1 handful finely chopped fresh chives
- 1 tbsp butter
- 1 large onion, peeled and finely chopped
- 350 g smoked sausage or falukory, very finely diced
Details
- Cuisine: Swedish
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.
- Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato purée, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.
- Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small cup (around 80ml/2.7 fl oz) of pasta water.
- Add the cup of pasta water to the sausage sauce. Stir in with the capers and take off the heat.
- Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.
This recipe from The Little Swedish Kitchen by Rachel Khoo. Published by Michael Joseph, £20.
You might also like:
Roasted tomato pasta with chilli and garlic
Tomato and seafood tagliatelle