hey guys we're gonna make the most
beautiful spicy sausage pasta with
gorgeous cherry tomatoes, loads of herbs, balsamic, linguine it's a real summer
classic a beautiful meal for six people
so get yourself a nice casserole style pan
something that can go in the oven happy
days first up sausages you can use anyone
that you can get your hands on that's
cool but they've got to be good this is a
Merguez sausage this is a Moroccan style
sausage made or lamb or beef pinch it and
squeeze it like that and I just find that's a 
kind of cuter size for having around your
pasta okay
cut these off, so some olive oil goes into the pan let's get our sausages nice and brown, that'll just take
a couple of minutes so I'll put that on a medium heat
you know you could do this over a fire, a firepit, on a BBQ you know the smells are
incredible as that colours up those beautiful
spices come out and then we want to
start layering up the flavours, bay leaf, a
little bit of oregano a little bit of marjoram
it's gonna give you so much flavour
then just take one red onion finely chop it
that's the beginning of the veggies, woo!
I wanna go celery, finely chop it that goes in, so good
okay, garlic, I'm just doing two, finely slice it
so I'm taking a chilli take the stalk off and then I want
to get the seeds out just use a teaspoon if
you just scrape the seeds out and the
white kind of membrane that is where
most of the heat is we don't want the chilli to
blow your head off that's a failure
ok we want it just to be a nice warm
juicy sort of hug of, like, heat that kinda just
gets the vibes going we like that, put that straight in
we definitely want to soften the veggies
but we don't want to burn anything so
just take care of everything, keep moving
it around now look that's one kilo of
lovely tomatoes, don't go buying the hard ones
that don't taste buy the over ripe ones
that really do taste, look at the
colours guys outrageous also what I'm
going to do now is just a little swig of
water you don't need much but can you
hear it's frying? OK we wanna kind of stop that and we want
to sort of now go in to sort of simmering
away
blipping away sort of mode so you can see
there's moisture coming out of the tomatoes
now it's getting saucy I'm just gonna
season it with pepper not salt there's salt
in the sausages so we don't wanna over season
it and also balsamic vinegar really
really nice it's gonna be unbelievable
about a tablespoon goes in, toss this up. Phwoar.
so so good, one last thing I do get some
herbs
put a bit of oil on it spree it across the top like that
but guys how optimistic and wonderful
and summery does that look so we're
gonna go in the oven for about 25
minutes not too hot about a hundred and
eighty degrees Celsius which is 350
degrees Fahrenheit and that's just gonna
simmer and blip away, all the flavours are going to
mix up and be beautiful and that's gonna be amazing and when that's ready I'm gonna serve it with
the pasta, come and have a look at this, ooh it's looking gorgeous and smelling pretty fantastic we got
some cooked linguine here, you can do it with
any pasta that you want I love serving
it on a big old platter you go in with that
beautiful sauce. Hot, steamy
sweet, sour, spicy I love this now cheese has
a wonderful ability to join up all the
flavours so I've got three options
fresh Ricotta, Parmesan, I think I'm gonna
go for the salted Ricotta but use any one
of those and guys that is really one of my
favourite pastas beautiful spicy sausage
pasta mix it up, serve it to your mates, tell them you love them and I tell you what they're gonna
tell you they love you too because that is one of my very favourite dishes, gorgeous
a great, summer pasta dish, the flavour from the sausage and the quality meat is coming through, we're getting spices
we're getting beautiful sweet cherry tomatoes. So there you go guys I hope you try this dish it's an
absolute knock-out guys if you want a lovely drink to go with this then check out
the video that I did the Milano-Torino
is a fantastic cocktail an
absolute classic that you will love
especially in summer time and also if
you want this recipe and a load of
others from my garden harvest story
then click the link down there and the magazine's done a great job enjoy it love it
guys until next time, lots of love, take care bye!!
