By Rowan Holt
Caramelised Balsamic Sausages with fresh tagliatelle, kale and radishes
Bring 4 cups of water to the boil. Add 1 t salt and a dash of oil.
Add 300g fresh pasta, cook uncovered for 4 minutes. Drain and set aside. Retain 1/4 cup of the pasta liquor to add to the sauce below.
7 large sausages, precooked and chopped into 1cm rounds
3 T balsamic vinegar
1 T brown sugar
1 t salt
4 shallots, roughly chopped
2 rashers bacon, finely chopped (optional)
Heat 2 T oil and a knob of butter in a large frypan.
Add sausage rounds, balsamic, sugar, salt and shallots on medium high heat. Sausages will begin to caramel and brown within 5 minutes. If it is getting too hot, add a splash of water or wine.
Add 1/3 cup water or wine and 1/3 cup pasta liquor.
Add 1 cup chopped kale and simmer for 5 minutes.
Add 1/4 chopped fresh herbs and 1 cup sliced radishes.
Add 1/4 cup dried parmesan and fresh cracked pepper. Stir through and serve over cooked tagliatelle or other pasta.
Feel free to substitute ingredients for what you might have on hand. For example:
Tagliatelle – spaghetti or fettuccine.
Shallots – a small onion. I find my kids prefer the taste of shallots, as they are sweeter and not as strong as onions. However, onions are cheaper.
Kale – silverbeet or spinach will be fine too.
Radishes – if you do not like radishes, try mushrooms or courgettes instead – or a mix!
For an even more substantial meal, add 1 can of Four Bean Mix (drained) when you add the kale.
Use any fresh herbs you like – basil, parsley, rocket, oregano are all good.
Kale and radishes grow easily and quickly all year round in Dunedin.