Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

CIDER, CAULI, PORK SAUSAGE PASTA

BY SALLY CINELLO

 

 

INGREDIENTS

6 Italian pork sausages, cut into bite size pieces

1 small brown onion, diced

2 garlic cloves, diced up small

100ml Sydney Original Cider

1 can diced tomatoes

2 Tablespoons tomato paste

2 teaspoons Italian dried herbs

Salt & Pepper

200gm cauliflower, cut into small florets

500gm packet of pasta shapes

 

METHOD

  1. Fry the sausages in a non-stick saucepan until browned (pork sausages normally release a lot of fat so I don’t use any oil to fry them but should the sausages you use not release any fat or start to stick then add some olive oil to the pan)
  2. Add the onions, stir & cook until golden.
  3. Add the garlic, stir & cook for a few minutes.
  4. Add the cider, tinned tomatoes, tomato paste, herbs, salt & pepper (to your taste) simmer for a minimum of 30 minutes to reduce the sauce & develop the flavour -the longer the better.
  5. When the pasta sauce is nearly ready, bring a large pan of salty water to the boil & cook the pasta for 3 minutes less than the instructions state.
  6. When the pasta is ready, drain off a large cup of the water that the pasta was cooked in – keep to the side.
  7. Add the pasta & cauliflower florets into the sausage/ cider sauce mixture & give it a good stir. Then a little at a time add the pasta water you had saved, stirring/cooking for a few minutes until the cauliflower is cooked & the pasta is al dente or to your taste.
  8. Serve with parmesan cheese
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