Recipe: Sausage Courgette and Lemon Risoni
Beautifully balanced flavours and a pasta dish that has a touch of class.
Al dente courgette ribbons, tasty sausage and satisfying risoni pasta drenched in the caper, chill, lemon, white wine and creme fraiche sauce.
An uplifting fresh-tasting lunch or dinner, perfect when paired with a glass of crispy white wine.
Sausage Courgette and Lemon Risoni
Delicious risoni paste in white wine, rosemary and creme fraiche sauce, cappers, courgette ribbons and spicy sausage.
Servings: 2
Ingredients
- 150 g risoni pasta
- 1 large garlic clove crushed
- 2 tsp fennel seeds
- 1 courgette
- 1 Tbsp capers
- 1/2 tsp chilli flakes
- 2 tsp chopped fresh rosemary
- Rind of 1/2 lemon + squeeze of juice
- 200 ml chicken stock
- 125 ml white wine
- Squeeze of lemon
- 1 heaped Tbsp creme fraiche
Instructions
- Dry roast fennel seeds until fragrant. Grind down in a mortar and pestle. Set aside.
- Use a vegetable peeler to peel the courgette lengthways into thin ribbons. Heat a frying pan with a little oil and fry courgettes a few minutes until soft. Season with salt, remove from pan and set aside.
- Bring a pan of salted water to the boil, add the risoni and cook according to the packet instructions.
- Remove skin from sausages and break meat into small chunks. Add to the frying pan and fry until cooked through. Remove from pan and set aside.
- Add rosemary, fennel, crushed garlic and chilli flakes to sausage meat. Fry a for one minute, then pour in white wine. Let the wine bubble away until reduced by half.
- Next add chicken stock, bring to the boil then simmer until liquid is reduced by half.
- To finish the sauce, add capers, creme fraiche, lemon rind, lemon juice courgette ribbons and risioni. Combine well and cook for 1 - 2 minutes. Taste and season with salt and pepper as needed.
- Serve!
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