Hearty Summer Salad
hey guys we're gonna make the mostbeautiful spicy sausage pasta with gorgeous cherry tomatoes, loads of herbs, balsamic, linguine it's a real summer classic a beautiful meal for six peopleso get yourself a nice casserole style pan something that can go in the oven happydays first up sausages you can use anyone that you can get your hands on that'scool but they've got to be good this is a merguez sausage this is a moroccan stylesausage made or lamb or beef pinch it and squeeze it like that and i just find that's a kind of cuter size for having around your pasta okay cut these off, so some olive oil goes into the pan let's get our sausages nice and brown, that'll just take
a couple of minutes so i'll put that on a medium heat you know you could do this over a fire, a firepit, on a bbq you know the smells are incredible as that colours up those beautifulspices come out and then we want to start layering up the flavours, bay leaf, alittle bit of oregano a little bit of marjoram it's gonna give you so much flavourthen just take one red onion finely chop it that's the beginning of the veggies, woo! i wanna go celery, finely chop it that goes in, so good okay, garlic, i'm just doing two, finely slice it so i'm taking a chilli take the stalk off and then i wantto get the seeds out just use a teaspoon if
you just scrape the seeds out and thewhite kind of membrane that is where most of the heat is we don't want the chilli toblow your head off that's a failure ok we want it just to be a nice warmjuicy sort of hug of, like, heat that kinda just gets the vibes going we like that, put that straight inwe definitely want to soften the veggies but we don't want to burn anything sojust take care of everything, keep moving it around now look that's one kilo oflovely tomatoes, don't go buying the hard ones that don't taste buy the over ripe onesthat really do taste, look at the colours guys outrageous also what i'mgoing to do now is just a little swig of water you don't need much but can youhear it's frying? ok we wanna kind of stop that and we want
to sort of now go in to sort of simmeringaway blipping away sort of mode so you can seethere's moisture coming out of the tomatoes now it's getting saucy i'm just gonnaseason it with pepper not salt there's salt in the sausages so we don't wanna over seasonit and also balsamic vinegar really really nice it's gonna be unbelievableabout a tablespoon goes in, toss this up. phwoar. so so good, one last thing i do get someherbs put a bit of oil on it spree it across the top like thatbut guys how optimistic and wonderful and summery does that look so we'regonna go in the oven for about 25 minutes not too hot about a hundred andeighty degrees celsius which is 350
degrees fahrenheit and that's just gonnasimmer and blip away, all the flavours are going to mix up and be beautiful and that's gonna be amazing and when that's ready i'm gonna serve it with the pasta, come and have a look at this, ooh it's looking gorgeous and smelling pretty fantastic we got some cooked linguine here, you can do it with any pasta that you want i love servingit on a big old platter you go in with that beautiful sauce. hot, steamy sweet, sour, spicy i love this now cheese hasa wonderful ability to join up all the flavours so i've got three options fresh ricotta, parmesan, i think i'm gonnago for the salted ricotta but use any one
of those and guys that is really one of myfavourite pastas beautiful spicy sausage pasta mix it up, serve it to your mates, tell them you love them and i tell you what they're gonna tell you they love you too because that is one of my very favourite dishes, gorgeous a great, summer pasta dish, the flavour from the sausage and the quality meat is coming through, we're getting spices we're getting beautiful sweet cherry tomatoes. so there you go guys i hope you try this dish it's an absolute knock-out guys if you want a lovely drink to go with this then check out the video that i did the milano-torinois a fantastic cocktail an absolute classic that you will loveespecially in summer time and also if you want this recipe and a load ofothers from my garden harvest story
then click the link down there and the magazine's done a great job enjoy it love it guys until next time, lots of love, take care bye!!
