“No full alliteration title with ‘spaghetti’ – alas, only linguine was in stock :(“
Hey guys, after the large list of ingredients (not to mention washing up) from my previous Chicken Katsu Curry Burger recipe, thought I’d keep it nice and simple with this “Smokey Sausage Linguine”.
I love garlic and use it in so much of my cooking, but one thing I have only started doing recently is roasting the garlic which mellows and sweetens the flavour. Roasting garlic is not a new concept to me but the first recipe I tried featuring it was Donal Skehan’s “Mushy Roast Garlic Sausage & Spaghetti Dinner” in his book Kitchen Hero (page 123).
But when I think sausages, I’m always reminded of BBC Good Food Magazine’s “Smokey Sausage Casserole” (February 2016). This recipe is sort of a mash up of the two where I use the method of Donal while incorporating ingredients from Good Food Magazine.
The peppers not only add colour but also a certain sweetness to the dish, as well as complimenting the smoky flavour. This flavour comes from the smoked paprika, cumin and oregano, which not only coat the ingredients but also infuse into the juice from the tomatoes as they slowly cook in the oven. As a personal touch, I’ve also added a chilli which left a mild but pleasant heat at the back of my throat which I believe also goes well with the spices.
The reason why I can talk about ingredients fusing together above is because of how they compliment each other thus justifying this simple one tray method of cooking. The vegetables are roughly chopped and the garlic is left in its skin (with the top sliced). Only thing to keep in mind is to space the ingredients well to allow for all the pieces to cook and caramelise.
As I said at the start, what really makes this dish is the the roasted garlic which turns soft after cooking and just melts into the rest of the dish. They can be squeezed straight out of the skins with no hassle and add a sweet-savoury taste not found without roasting.
Just remember when adding the pasta to the tray that you bring some of the pasta water with you to help make the sauce. Give it a good stir to gather all the lovely caramelised flavours from the tray.
And that’s really it:
Throw everything onto a tray.
Put it into the oven.
Stir some pasta through
I hope you all enjoy my Smoky Sausage Linguine, inspired by Donal Skehan and Good Food Magazine.
- 200g cherry tomatoes -£1.50
- 100g peppers – chopped (~3cm) -£0.60
- 1 onion – quartered -£0.32
- 6 sausages -£2.80
- 2 bulbs of garlic -£0.60
- 1 chilli – sliced -£0.04
- 3 tbsp olive oil
- 1/2 tbsp smoked paprika -£0.11
- 1/2 tsp cumin -£0.04
- 1/2 tsp oregano -£0.05
- Sea salt and cracked black pepper
- 340g linguine -£0.38
Total Cost for 4 servings ~ £6.44 (£1.61 each)
- Preheat oven 200C.
- Arrange the cherry tomatoes, peppers, onion and sausages in a large roasting tin.
- Slice off the top of the garlic bulbs, enough to expose the cloves, and add the bulbs to the tin.
- Drizzle the ingredients with the olive oil. Mix the paprika, cumin, oregano, sea salt and black pepper with the other ingredients.
- Place into the oven and cook for 35 minutes.
- Cook the pasta according to packaging in time with the tin to be removed from the oven.
- After removing everything from the oven, take the garlic bulb from the tin and squeeze the cloves out back into the tin. Using the back of a fork, roughly mush the cloves together with the other ingredients.
- Remove the sausages from the tin and slice on the diagonal. Return to the tin.
- Add the pasta (with some of the cooking water) to the tin and stir in until combined.