Sausage Bucatini Pasta

Sausage Bucatini pasta – wild garlic pesto – wilted wild garlic – sun dried tomatoes – confit white onion – parmesan 

Ingredients

1 pack Low Fat Sausages

300grams pre-cooked bucatini pasta

1/4 white onion

200grams wild garlic

100grams grated Reggianno Parmesan

20grams sun dried tomatoes

maldon sea salt

cracked black pepper

40grams toasted pine nuts

British rapeseed oil

2 peeled garlic cloves

Method

For the Wild Garlic Pesto

In a food processor add 175 grams of wild garlic, peeled garlic, toasted pine nuts, 60grams parmesan & a glut of rapeseed

Blitz until nice and thick, add a pinch of salt and pepper, blitz again, if it’s too thick add a little more oil

Allow to stand

For the Confit Onion

Place in a microwave on high heat for two minutes or until it starts to separate into petals

pull the petal off and cling film

allow to stand

Finish the Dish

Cut your sausages into 1.5cm pieces and start to fry on a medium heat with a little rapeseed, we use Bennett & Dunn, meanwhile heat a pan of water to a rolling boil with a pinch of salt, and add your pasta in a blanching basket

When your sausages are done, add the pasta, pesto, the rest  of the garlic leaves and the onion petals

Toss through, plate and sprinkle your parmesan with a pinch of black pepper