Bucatini with Torunska Sausage and Mustard Dressing
Here is another ridiculously easy, super quick and extremely cheap dinner. The bucatini fills you up; the Torunska provides richness and the mustard dressing brings the whole dish to life.
Bucatini is a great pasta, long and cylindrical like spaghetti but heavier and with a hole down the centre like a straw. The hole allows the water to seep into the middle meaning the pasta cooks quickly and evenly.
Torunska is a Polish pork and beef sausage which is smoked for a fabulous rich favour. The smokiness is quite strong and really adds to this dish, as it's smoked it doesn't need to be cooked and can be eaten cold, although I prefer to sear it in a pan and warm it for this meal.
The Dijon mustard dressing brings something a little different and when it hits your tongue, makes your taste buds tingle.
Ingredients
Cooking time: 15 minutes | Serves: 1 (hungry photographer)
- 1 Torunska sausage, about 200g
- 75g Bucatini, cooked al dente
Dressing
- 1/2 tbsp Dijon mustard
- 1 tbsp Lemon juice
- 3 tbsp Olive oil
- 2 pinches salt
Method
Add the Bucatini to a pan of boiling water and cook until al dente, this is normally 1 - 2 minutes, less than it says on the packet.
Whilst the pasta is cooking, sauté the Torunska in a dry frying pan, you do not need to add any oil to the pan as the sausage will quickly release its own.
Now you have the pasta and sausage cooking you can make the dressing, add the oil, mustard, lemon juice and salt in a small bowl and mix together.
Once the pasta is cooked the sausage should have warmed through and be slightly golden, drain the pasta, put back in the pan, cover with the dressing and leave for 4-5 minutes with the lid on.
Now add the sausage to the pasta, toss together and serve. Finish with some freshly ground black pepper to taste and you are ready to eat.
Enjoy
Stuart Webster Photography provide Food, Lifestyle and Commercial photography services throughout Hampshire and the UK.
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