Spinach Fettuccini with Kale, Pork Sausage and Pear Cider
We all lead busy lives but that doesn't mean you have to compromise when it comes to cooking great food. This dish is quick and easy, using simple ingredients that you can find in your fridge and pantry.
- Roasted Garlic Oil for the "the Passionate Foodie'
- Basil Oil for 'the Passionate Foodie'
- Candied Balsamic for 'the Passionate Foodie'
- Szechuan Pepper Salt for the 'the Passionate Foodie'
- Spinach Fettuccini
- Small Onion
- Pork and Fennel Sausage
- Pear Cider
Season a pot of water with Szechuan Pepper Salt and place it on the heat and bring to a boil.
Thinly slice the onion, thickly dice the tomato and cut the kale into thin ribbons.
Heat a non-stick frypan with Roasted Garlic Oil, once hot add the onion with a couple of pinches of szechuan pepper salt and cook until the onions are translucent.
Slit the skin of the sausages down one side and then peel off the skin, break the sausage up into small pieces place in the pan with the onions. Cook until browned.
Add tomato and stir through for around two minutes then add sliced kale.
Pour in around 100ml of Pear Cider, stir through and reduce. Use the cider to deglaze the pan and remove all of the flavoursome bits stuck to the pan.
Meanwhile, drizzle a little basil oil over thick sliced ciabatta and grill till golden on each side.
Place the pasta into the boiling water and cook for two minutes.
Drain the pasta well then mix through the sauce and serve with the basil bread.
Alternative Serving Suggestions:
- You can substitute the sausage for your choice, chicken and pork both work well with Apple or Pear Cider. If you want something spicier, like Chorizo, then rather than a sweet cider you can add a little of the water the pasta has been cooked in (the starch with help to thicken the juices and stick to the pasta)
- Fresh Pasta is sold in individual serving sizes and freezes well. So you can stock up and quickly defrost it as you need it.