A very well known and loved flavour combination, but this time mixed into a bowl of one of the most delicious pastas, bucatini, made even more special with some blue cheese, of course. I use pork and apple sausages which nicely caramelise along with some red onion before mixing with some kale to add in some greens and apple for that crunchy pop of flavour, delicious.
Serves: 2–3
Cooking time: 30 mins
Ingredients:
- 6 Pork and apple sausages
- 1 Red Onion
- 1 Braeburn Apple
- 150ml Double Cream
- Handful of Kale
- 50g Blue cheese
- 250g Bucatini
- S&P
- Glug of oil
- Parmesan to serve
- Start off by dicing the onion and begin softening in a pan over a low heat with a glug of oil.
- Meanwhile, begin removing the sausage meat from the sausage skin and break up into chunks before adding to the pan.
- Sauté on a medium heat for ~ 10 minutes, allowing it to begin catching and caramelising.
- Put the pasta onto cook for 8-10 minutes, until al dente.
- Add the kale to the sausage and onion pan, turning the heat down and adding a couple of table spoons of the pasta water to deglaze the pan.
- Dice the apple and add to the pan, sauteing in the mix.
- Stir in the cream, turning the heat right down and seasoning generously.
- When the pasta is cooked till al dente, take ~ 50 ml of pasta water and stir in with the sausage mix.
- Mix the pasta into the sausage mix until the pasta is glossy and coated.
- When getting ready to eat, remove the lid from the bubbling pot and begin pulling the duck apart with two forks. It should just fall apart at this point.
- Finally, break up the blue cheese and stir through, so it slowly melts in but stays in delicious naughty spots.
- Divide between the bowls, top with parmesan and a crack of pepper.
Serving note: Best enjoyed the start of the summer sun with an ice cold glass of wine listening to some of Taylors new album.
