Winter Herb and Sausage Pasta (Serves 12)
2 tbsp olive oil
200g (7oz) smoked streaky bacon or
8--10 rashers, cut into 2cm (3/4in) dice
300g (11oz) peeled and chopped onions
600g (1lb 5oz) sausage meat, broken into chunks about 1cm (1/2in) or sausages snipped into pieces
2x400g tins of chopped tomatoes
Good pinch of freshly grated nutmeg
300ml (1/2 pint) single or regular cream
4 tbsp chopped marjoram or 1 tbsp chopped sage or rosemary leaves
800g (1 3/4lb) dried pasta, such as fusilli or farfalle
Juice of 1 lemon
50g (2oz) Parmesan cheese, grated
1> Pour the olive oil into a large saucepan on a medium heat, add the bacon and onion and sweat together for 6-8 minutes until the bacon and onion are slightly golden. Add the sausage meat and saute for three to four minutes to slightly brown the sausage meat.
2> Stir in the chopped tomatoes and the nutmeg and simmer for 20 minutes, uncovered, over a low heat. Next add the cream and marjoram or sage/rosemary and cook for a further 7-10 minutes.
3> Just after you've added the cream, cook the pasta following the instructions on the packet.
4> When the sauce has finished cooking, stir in the lemon juice. Finally, mix in the hot cooked pasta and serve with grated Parmesan sprinkled over the top.