Spaghetti and Fresh Tomatoes with Sausage Scramble

More often than not, simple recipes are the best.  Make the most of - at their summer peak - sun-ripened tomatoes and exceptional sausage meat that gives texture and even more flavour. We’ve used two Silver Medal-winning products - L’Authentique Pork & Fennel Sausages and Curious Croppers tomatoes.

Serves 4

extra virgin olive oil

4 L’Authentique Pork & Fennel Sausages

400g dried spaghetti

4 large Curious Cropper Tomatoes or a mixture of tomatoes and their coloured cherry tomatoes

1 large handful flat leaf parsley leaves, roughly chopped

Heat a frying pan over medium heat, then add a splash of olive oil. Remove the sausage meat from its casing and put meat in the pan.

Pan-fry until lightly golden and a little crisp, breaking the meat up with a wooden spoon as you go.

Meanwhile, bring a large saucepan of water to the boil then add salt.

Add the spaghetti to the boiling water and cook until just tender (al dente), about 10 minutes or according to the packet instructions.

Drain, reserving 1 cup of the cooking water.

Cut the tomatoes into thick slices or pieces and put in a bowl. Add the cooked spaghetti and splash with a little olive oil. Add enough of the reserved cooking water to moisten, if wished, and gently toss together. Taste and season with salt and pepper for more flavour.

Divide between shallow bowls. Stir the parsley through the sausage meat and scatter over each bowl of spaghetti and tomatoes.

Tip

Along with the parsley, chop 1-2 teaspoons fennel fronds or fresh thyme leaves and add to the sausage meat.