Ingredients:
– 200 g penne rigate (or another favourite smallish pasta of yours)
– 200 g sausage (vegetarian if needed, just make sure it’s a good one)
– olive oil
– 2 shallots, finely diced
– 4 cloves of garlic, in thin slices (think 1-2 mm)
– the grated zest of one washed (bio!) lemon
– 2 royally heaped tablespoons of capers, drained
– 150 ml of heavy cream
– fresh basil, cut in thin strips
– freshly grated Parmesan cheese
– black pepper
Recipe:
Be sure to read the recipe fully; don’t dump the pasta water, you’ll need it.
This recipe is so fast, you can literally start the pasta and head over to the rest, and it’ll all be finished at the same time (with a bit of prepwork)
– Take a large pot of boiling (and salted!) water, and prepare the pasta according to the package.
– Push the sausage-meat out of the skin in little blobs, making easy and fast meatballs. Fry these little balls brown in a big pan with a little olive oil.
– When they’ve browned nicely, add the diced shallots, garlic, lemon zest and capers.
– Occasionally stir this for about a minute.
– Now, add in the cream, and let it simmer for a smidge.
– Add four tablespoons of the boiling pasta-water to the mixture, then drain the pasta, and throw the pasta into the pan.
– Serve with freshly chopped basil, and freshly grated parmesan.
A few dashes of black pepper will finish this dish completely.
Enjoy!