Spicy Sausage Penne from “Virgin to Veteran”

Kirstin: Blimey. This is the best version of sausage sauce ever. We have made sausage sauce every Friday since… when did we get married? For at least 16 years. We’ve always used the River Cafe recipe — the “slow-cooked” version. But this recipe is better. The addition of harissa has made it even more epic.

Georgia: It was different than usual. In a good way. It was a lot spicier! It was nice.

Kirstin: Ah, yes. I also put more chilli in than it said.

Tom: The harissa is genius. There’s also sugar and tomato puree, right?

Kirstin: Yes, but it’s supposed to have sour cream, and I used our usual double cream instead. We’ll try sour cream next time. But I will keep this book for ever, just for this recipe!

Tom: It’s not often that the River Cafe gets dethroned. But this is one of those occasions.

Kirstin: It is. This is a winner.

Tom: Does he have a recipe for clams? That’s another River Cafe recipe we’ve been cooking for years.

Kirstin: No. That can never be surpassed.

Tom: That’s what we thought about sausage sauce! This Sam Stern chap knows what he’s doing. He’s like Jamie, rebooted. Only better.

Advertisements
Spicy Sausage Penne from “Virgin to Veteran”

4 thoughts on “Spicy Sausage Penne from “Virgin to Veteran”

    1. annastamour says:

      We had this on Friday and the jury’s currently out. It was a bit too sweet for my liking, though that may have been the sausages I used. I didn’t have our usual Drings Italian sausages, and got some Milano sausages from Blackheath Village instead. I will try this again with the correct sausages and then decide, as the spiciness that the harissa gives is interesting!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s