12-21-20 great, easy......but i used too much pepper!!! used johnsonville italian sausage...recipe from jamie oliver new cookbook
FRESH PARSLEY & PARMESAN CHEESE
COOKS IN15 MINUTES
DIFFICULTYNOT TOO TRICKY
SausageLunch & dinner recipes
NUTRITION PER SERVING
OF AN ADULT'S REFERENCE INTAKE
150 g dried tagliatelle (i sed some widish pasta we had)
3 higher-welfare sausages(used italian)
½ a bunch of fresh flat-leaf parsley (15g)
1 large free-range egg(mine wasn't free range)
30 g Parmesan cheese(i used mixed italian)
Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
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