Its Monday night. Its the first weeknight after daylight savings started in Sydney and I am exhausted. Who thought an hour could make such a difference to your sleep pattern? Anyway, I came home after an intense gym session tonight and craved some easy-to-make, comfort food. In my language, that literally translates to PASTA!
Continuing with the theme of pasta in this blog, and thinking its a 15 minute meal so I should have my dinner ready in a jiffy I decided to go for Sausage Fusilli with Creamy Garden Salad.
Out came my ingredients. All lined up beautifully on the bench top, just liked Jamie asked.
I couldn’t find any pasta labelled ‘fusilli’ in the supermarket so I I went for the multi-coloured large spirals (they look pretty similar). I’d never used them before so I got a little excited at the thought of seeing colourful pasta in my dinner.
Now Jamie just asks for any sausage so I chose chicken sausages tonight. For the salad, he asks for a lot of leaf types and it was all getting too pricey for me so I stuck with a mix of baby spinach, mesculin and lettuce. I bought rosemary (for the first time!) and skipped chives and watercress this time.
I popped my sausages on the grill and started on the pasta sauce on the side.
I must confess I can’t chop as quickly as Jamie. The process of peeling and chopping the onion and garlic slowed me down considerably. However, this was no competition so I went about my task steadily. Upon blending the onion with jarred capsicums and fennel, I ended up with bright, fiery red paste.
By this time my colourful pasta was done. Doesn’t it look gorgeous!?
As instructed, I cooked the passata, balsamic vinegar and the vegge paste into a sauce and let it bubble away. Now Jamie does not mention how long this sauce must cook for. I cooked it for approximately 10 minutes max. and threw in my cooked pasta. The sausages were done too and in they went. A good mix and the pasta was ready.
Next up was the salad. Such an easy salad recipe. I chucked the leaves together and for the dressing I simply mixed yoghurt with mustard and seasoned it. And ta-daaa!
The pasta was nice. It wasn’t OMG AMAZING but it was nice. I do like my chilli and it was clearly absent in the dish (I mean absolutely NO chilli!?). So after I added some chilli flakes to it, I thought it tasted quite good.
The salad was gorgeous. Crispy leaves with a creamy dressing. I had always used balsamic vinegar in my dressings and yoghurt in my cooking, not the other way around. so it was an interesting switch for me.
Both rosemary and fennel are quite strong flavours and I’m not sure if mixing the two together worked all that well. They were literally fighting for attention in my mouth. Next time I might use fennel powder instead of the seeds (my stick blender probably didn’t grind them fine enough) and maybe reduce the quantity a little bit too.
Verdict – 3/5
Time to prepare – 10mins
Time to cook – 30mins
Time to clean up – 10mins