I can hear everyone saying – but pasta is Italian! Actually, pasta did not originate in Italy, but rather in China. It was however the Italians who have regulated the making of pasta – durum wheat only, and who taught us that pasta should be eaten al dente. The reason I have called this dish Italian Pasta is because the ingredients I used are all Italian, beautiful cipollini onions, Italian sausages and Roma tomotoes. I am in love with all things Italian – and last night my friend Kim was commenting how anything sounds good when said in Italian. Mi scusi, sono d’accordo. We spoke last night of Florence and Rome, Sienna and Assisi and all the other lovely places we are planning on visiting. But in the meantime, home cooked pasta will have to do.
© italian pasta
ITALIAN PASTA
ingredients:
1 tablespoon olive oil
1 cipollini onion, finely chopped
salt for seasoning
50g Italian sausage, thinly sliced
2 roma tomatoes, chopped
1 teaspoon tomato paste
1 tablespoon crème fraîche
method:
while your pasta is cooking, heat the olive oil in a large frying pan
sauté the onion until soft
season and add the sausage and the tomatoes
when the tomatoes are cooked add the tomato paste and crème fraîche
you may need to thin the sauce with the pasta water at this stage
toss through the pasta
I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Simona of Briciole
Tandy
