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Sundried-tomato Basil Sausage Pasta in White Wine Cream Sauce




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This sundried-tomato basil sausage pasta in white wine cream sauce is deliciously creamy, cheesy, and full of the beloved Italian flavours – I guarantee you that it’s gonna be your new favourite pasta recipe! The flavours of basil, mozzarella, and sun-dried tomatoes marry perfectly together as you can imagine, and the indulgent meaty white wine cream sauce  is just spot on. And what is the best part of all these? This pasta recipe literally takes minimum effort to make – start to finish 20 mins – so it could save your life in one of those tiring days.

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I made this pasta a couple days ago as my lunch before I headed to school, which means that I had to cook something as simple as possible. I don’t know about you, but I am the kind of person who feels on top of the world when a recipe idea pops up in my mind and realise I have all the ingredients I need. BEST FEELING EVER. But now things got reversed – as I am living on my own now, I always try to finish everything in my fridge to minimise wastage; that said, I come up with my recipe with the ingredients I got in hand. Surprising, cooking spontaneously gives me a sense of satisfaction and achievement that I didn’t experience before, and it definitely improves my cooking skills and creativity. So, I guess  I should be thankful about living on a budge ey.

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Try this easy recipe out and I hope you will like it!

Ingredients:

  • 200g pasta of your choice
  • 2 sausages of your choice,cut into small pieces
  • 3 garlic cloves, finely chopped
  • 1 onions, diced
  • 1 1/2 cup heavy cream
  • 1/2 cup white wine
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup sundried tomato strips
  • 1 cup fresh basil leaves, washed and drained  
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1 tsp dried basil leaves
  • salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to boil. Add pasta and cook for time per packet 2 mins less than the required time (as the pasta will continue cooking when you cook it with the sauce).
  2. Reserve 1/4 cup of pasta cooking water, then drain the pasta for laster use.
  3. Meanwhile, in a pan, sauté the sausages on medium-high heat until golden brown and the sausage’s fat comes out. Keep the fat in the pan.
  4. Turn the heat to medium. Add onions and garlic. Cook for 3-4 mins until onions become translucent.
  5. Add cream, and white wine, sun dried tomatoes and mozzarella cheese. Stir to help the cheese melt, let it simmer for 2 minutes until it reduces slightly.
  6. Add basil leaves, paprika, garlic powder, dried basil leaves. Season with salt and pepper to taste.
  7. Add pasta and toss gently in the sauce for about 1-2 mins. Evenly coat the pasta with the sauce as it thickens. If the sauce gets too thick, add a little reserve pasta water. Enjoy!

Yum




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First Week of LCB, Sydney (ft. Sun dried tomato, olive, caper pasta)




SO, I’ve officially embarked on my baking journey and I just had my the first week of studying at LCB, Sydney as a patisserie student. How exciting! Honestly, I hadn’t experienced such a hectic schedule since I graduated from uni. It was quite an overwhelming week during which I was poured with tons of new information that I literally walked home like a zombie every day (especially with all the tools I had to carry). The long school hours was out of my expectations too – 7:30 or 8:30am to 6pm – but luckily I can feel that my biological clock is slowly adjusting to this new lifestyle, because I start to wake up by 9am no matter what.

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On the plus side, I feel blessed that now I get to be surrounded with amazing, knowledgeable chefs and classmates of common interests the moment I enter the campus. This week, we were taught to make several basic French desserts, namely scones, friand, pound cake, victoria sponge cake. I must confess that I also struggled a bit with making these “relatively easy” cakes because I predictably got nervous and disorientated working in a new kitchen. The photos I took of them don’t look nice enough (without my proper camera), so please pardon me that I don’t show my works here yet haha. But I promise that I will show you guys my bakes made in LCB kitchen later.

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Funny enough, for the past few weeks, I’ve been cooking more savory than sweet at home as I have to feed my own tummy. So I decided to share with you my favourite pasta recipe – it’s so easy, nutritious, and bursting with flavours that I’d make it every time I crave pasta for a quick dinner. I am in love with this pasta dish for its flexibility, for I consider it the base that I can feel free to twist around based on the ingredients available at home. For examples, sometimes I’d also add mushroom or tuna to the dish when I feel like it. Therefore, be as creative with this simple recipe as you can, and surprise yourself with the result!

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Ingredients (serve 2):

  • 200g spaghetti (or other pasta)
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 medium sized onion, diced
  • 1 medium sized tomato, diced
  • 2 tbsp sun dried tomato, sliced into strips
  • 2 tbsp tomato paste
  • 1 tbsp raw sugar
  • 1 tsp dried italian herbs
  • a handful of olives , each cut in half
  • 1 tbsp capers
  • Salt and pepper to taste
  • Fresh parsley, for garnish
  • Toasted Pine nut, for garnish

Instructions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Drain and set aside.
  2. Meanwhile, in a pan, heat olive oil over medium heat. Add onions and saute until translucent, about 4-5 mins. Add garlic and cook for another 1 minute (be careful not to burn the garlics). Add tomatoes, sun-dried tomatoes, tomato paste, and sugar, and dried herbs. Reduce heat to low, and let it simmer for about 5 minutes.
  3. Add the cooked pasta, olives, capers and toss well to combine. Season with salt and pepper to taste. Garnish with fresh parsley leaves and pine nuts. Serve immediately.

Yum




3 comments