Solo recipe for Sausage Meatball and Mushroom Penne Pasta
100g penne pasta
2 beef sausages
60g portabellini mushrooms
100g cherry tomatoes
3g fresh rosemary – strip leaves and chop
3g fresh parsley – chop finely
olive oil, salt and pepper (from your pantry)
Bring a saucepan of lightly salted water to the boil. Add a few drops of olive oil and the penne and cook for 6-8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and keep warm in a colander over a saucepan of hot water. Sprinkle penne with a little olive oil to prevent it from sticking together.
Remove the skin from the sausages and form the meat into small meatballs.
Put a few glugs of olive oil in a pan on medium to high heat and fry the sausage meatballs and mushrooms for 10 to 12 minutes until golden. Add the tomatoes, rosemary, salt and pepper and cook for about another 5 mins until the tomatoes soften and start to make a sauce. Check seasoning and add the penne and fresh parsley (keeping a little aside for the garnish). Toss well.
To serve, place the pasta on the plate or bowl and sprinkle the remaining parsley on top.