Sausage Courgette and Lemon Risoni (Easy Orzo Pasta Recipe)
Risoni pasta with sausage, courgette ribbons and capers in a delicate white wine and lemon sauce finished with a touch of crème fraîche
Servings: 2
Ingredients
- 150g 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
- 200ml chicken stock
- 125ml white wine
- 1 heaped tbsp creme fraiche
- Olive oil
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. Drain and reserve some of the cooking water.
- Remove skin from sausages and break meat into small chunks. Add to the frying pan and fry until cooked through.
- 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 slightly reduced and concentrated
- To finish the sauce, add the capers, crème fraîche, lemon rind, lemon juice, courgette ribbons and risoni. Combine well and cook for 1–2 minutes. If the pasta seems dry, add a splash of the reserved pasta cooking water. Taste and season with salt and pepper as needed.