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Christmas pasta
This one pan wonder is the perfect family dinner to serve around the holidays.
Ingredients
- 4 1/2 oz fresh lasagna sheets
- 1 pork sausage
- 1 slice of smoked bacon
- 1/4 of a small red onion
- 1 sprig of sage
- 1/2 oz parmesan cheese
- 5 vac-packed chestnuts
- 1 whole nutmeg, for grating
Directions
- Boil the kettle. Use a cookie cutter or a sharp knife to cut the lasagna sheets into fun festive shapes, tearing up the offcuts.
- Squeeze the sausage meat out of the skin into little balls. Finely slice the bacon. Peel and finely slice the onion. Pick the sage leaves. Finely grate the Parmesan. Put an 11-inch frying pan on high heat.
- Once hot, put a little drizzle of olive oil into the pan with the sausage balls and bacon, tossing regularly. Once the sausage and bacon are lightly golden, add the onion and sage, crumble in the chestnuts, and cook for two minutes.
- Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta - about one and a quarter cups. Let it bubble away for four minutes, or until the pasta has absorbed most of the water and you've got a nice silky sauce, stirring regularly and loosening with an extra splash of water, if needed.
- Turn the heat off, stir in the Parmesan, and season to perfection. Finish with a fine grating of nutmeg, to taste, and a kiss of extra virgin olive oil, if you like. Enjoy!
