Once again, I totally fail at writing up the posts for all the yummy things I’ve been cooking. I’m going to try to be more organised about this but we may have to wait for the new year and resolutions before I follow through with that plan!
For now let me introduce a variation on one of my favourite themes: pasta, cream, mushrooms and bacon! There is very little that can go wrong with these ingredients no matter what you do, but when you add delicious sausage meatballs and a warm blush of chilli to the mix it is the perfect meal for a cold autumn night.
Serves 4
4 of your favourite sausages
2-3 tbsp olive oil
4 rashers of bacon, chopped or pancetta
150g closed cup or baby mushrooms, quartered if large
1-2 small red chillies, deseeded and finely chopped
200ml double cream
salt and pepper to taste
pasta to serve
– First remove the skins from your sausages and slice each sausage into 4, making little meatballs.
– Heat a few tbsp oil in a large frying pan. Add the meatballs and cook over a medium heat until browned all over.
– Add the bacon and the mushrooms and cook until the mushrooms are just browned and the bacon is cooked through.
– Add the chilli and the cream and season to taste.
– Reduce to a low heat until the cream is heated through and just simmering.
– Simmer for 5 minutes until the cream thickens a little.
– Serve over pasta.
Anna in the kitchen 
I make pasta with a mushroom cream sauce a lot but have never added sausage. It has to be great.
It’s a nice variation, and for something that takes so litte effort, it makes it look like you’ve made way more effort!
This looks lovely! It’s the sort of comfort food that I let my sugar-intolerant and carb-counting self have when I am having a really bad cold day! I tend to shred hard cheese (like parmesan or gran moravia) and sprinkle that on top of most of my pasta – but then, cheese is one of my personal food obsessions!
🙂
Comfort food is exactly what this is! I’m trying to wean myself off the “put parmesan on everything” attitude but it’s hard going, I seem to have shifted to mozerella instead!
But what’s wrong with using *both*?! (Says the cheese addict!)
I try to vary the sort of cheese – so, goat’s cheese (mm!), semi-soft graddost (like gruyere but a Swedish variant), hard cheese, mozzarella, cream cheese… there are soo many addictive options!
This looks lovely! It’s the sort of comfort food that I let my sugar-intolerant and carb-counting self have when I am having a really bad cold day! I tend to shred hard cheese (like parmesan or gran moravia) and sprinkle that on top of most of my pasta – but then, cheese is one of my personal food obsessions!
+1