Recipe & photography by Ed Barrow.
Ingredients
- 4 Sicilian sausages, alternatively you can use regular sausage with 1 tbsp of fennel seeds
- 6 mini courgettes, cut diagonally into small discs
- 20g of butter
- 1 red chilli, deseeded and finely sliced
- 2 cloves of garlic, finely sliced
- 3 tbsp of crème Fraiche
- 1 lemon, juice only
- 150g of Northern Pasta Co Gigli
Method
Start by placing a large pan of salted water onto to boil.
Remove from the kind from the sausages and add to a large saute pan.Drizzle with a little oil and place on a medium heat. Fry for around 6 minutes, stirring occasionally until the sausage has gained a good caramelisation on all sides. Once well browned remove from the pan and leave to one side.
In then same pan add the courgettes and turn the heat up to high. Fry for a couple of minutes until they start to catch a little colour and caramelise. Then turn the heat down to low then add the butter, chilli and garlic. Add the sausage back in and fry for a minuet or so until fragrant. Add the crème fraiche and a splash of the boiling water. Season well with salt and pepper and stir together. Leave to gently simmer whilst you cook the pasta.
Add the Gigli to the boiling water and cook for 5 minuets until al-dente.
Once cooked drain the pasta, reserving back some pasta water. Add the drained Gigli to the pan with the sauce. Squeeze. A little lemon juice and add a splash of pasta water. Toss over the heat for a minute until everything is combined. Divide between two bowls and serve immediately.
