Kids love the smoky sweetness of caramelised onions and when added to two other popular food favourites – sausages and pasta – you can’t go wrong. This Creamy Caramelised Onion and Sausage Pasta has Teatime Winner written all over it.
During barbecue season there always seem be a few sausages left over at the end of a grilling session. In our household, what usually happens is I diligently cover them with cling-film and deposit them in the fridge where they wait until the weekly past-its-best food cull.
This week, inspired by Dawn’s 7 Food Intentions, I thought I’d try to do something with them. After a bit of a search on the Internet, a few variations of the following recipe cropped up. Apart from being a good way to use up leftover bangers, this is really quick to make (the sauce can be made while your pasta is cooking), uses ingredients you’re likely to have in the cupboard/fridge and two out of my three “critics” thought it was delicious. I’m happy with that.
I used fusilli pasta for my version (for no other reason than it was the one in the cupboard that day). I also had crème frâiche in the fridge but double cream works equally well. You might think the lemon is unnecessary but it adds a lovely lightness to the flavour. I served mine with grated cheddar but parmesan would work really well – my kids aren’t overly keen although I keep trying!
Serves 3 to 4 children.
- 1 Tbsp olive/vegetable oil
- 1 onion, cut in half then finely sliced
- 1 clove of garlic, crushed
- 175g dried pasta shapes
- 2 to 3 sausages, cooked and thickly sliced
- 50ml chicken or vegetable stock
- juice of ½ a lemon
- 1 heaped Tbsp crème frâiche
- grated cheese to serve
- salt and freshly ground black pepper
- Cook the pasta according to the packet instructions.
- While your pasta is cooking, fry the onion gently in the oil for about 15 minutes until soft and beginning to caramelise.
- Add the garlic and fry for a couple more minutes. Add a splash of water if the onions start to catch.
- Add the sliced sausage to the onions and fry for a couple of minutes until the cut surfaces have browned slightly.
- Pour over the stock and allow to bubble for a couple of minutes.
- Add the lemon juice and crème frâiche and stir well to combine. Season according to taste.
- Add the drained pasta to the creamy sauce and stir well, making sure the pasta is warmed through.
- Serve with grated cheese