Fresh tomatoes are incredibly versatile and it is so quick and easy to make tasty pasta sauces with them, it’s hardly worth buying any tinned varieties (though they have their place in every kitchen, of course, and are a very cost-effective way to make pasta sauces). Although I call the sauce a ‘tomato cream’ – crema di pomodoro, there is no cream in this recipe. The creaminess comes entirely from the tomatoes and the cooking method (‘risottare‘ – see below).
For this recipe, I used Italian fennel sausage, which I think works best. If you can’t get any, try to get a high meat and high fat content sausage that has nice and chunky meat and fat, rather than very finely-ground meat and fat. Or you could make your own sausage meat – see my recipe here. I usually buy mine either online from Nifeislife, or in person from The Leeds Deli, when they have some in stock. Having a good, tasty sausage meat will make a big difference to this sauce.
For the pasta, I used casarecce this time, but any good durum wheat pasta with a bit of a hollow to ‘grab’ the sauce, or a nice rough surface for the same reason (fresh tagliatelle would work well, or pappardelle, if you like long pasta; other short pasta varieties such as orecchiette, conchiglie, mafalde corte etc would also work).
This recipe is quick and easy to make and only takes about as long as it takes to bring the pasta water to the boil and cook the pasta. The pasta will be partially cooked in boiling water, then finished off in the sauce, using the method known as ‘risottare‘ (imagine risotto being turned into a verb, i.e. ‘to risotto’, or ‘to cook risotto-style’). It is this cooking method that makes the sauce so deliciously rich and creamy!
Let me know what you think of this once you’ve tried it, and feel free to share your photos, too!
Ingredients (for 4 people):
- 4 chunky Italian fennel sausages (see comments above re where to get them)
- Approx. 600g baby plum tomatoes
- Fine sea salt (to taste)
- Extra virgin olive oil (a good splash – on an Italian recipe blog, you would see ‘q.b.’, which means ‘quanto basta’, i.e. as much as needed)
- A sprinkling of freshly-grated parmesan cheese
- Enough pasta to feed 4 people (about 500g is usually ample, especially as this is a very filling sauce with the sausage meat added). If you’re doing this as a traditional ‘primo piatto’ to be followed by a meat dish, roughly halve the quantities.
- Coarse sea salt for the pasta water
Put a large pan of water on the hob to bring it to the boil.
While the water comes to the boil, halve the tomatoes lengthways and place them into a medium-hot large frying pan or sauté pan with a good splash of olive oil, sprinkle on some salt and cook them until they can easily be squished with the back of a spoon (this only takes a few minutes), stirring frequently.
Remove the tomatoes from the pan and let them cool for a couple of minutes. While they are cooling, skin the sausages and break the sausage meat into small chunks, then brown them in the same pan you fried off the tomatoes in.
Meanwhile, if the pasta water has come to the boil, add a generous handful of coarse sea salt to the water, then drop in your pasta. You only wnat to cook the pasta about halfway to its proper al dente eating consistency, so look at the pack instructions: For the casarecce I used, the pack recommended 8-10 minutes (8 for al dente), so I cooked it in the water for 4 minutes before proceeding to the next stage.
While the pasta is cooking and the sauisage meat is browning, blitz the tomatoes to a smooth consistency using a high-powered food blender. I use the Ninja Foodi Power Nutri Blender, but any blender of that ilk will work. If your blender is not as powerful, you may end up with bits of tomato skin that you’ll need to sieve before using the tomato cream. A powerful blender will also give the tomatoes their lovely pale and creamy consistency.
Add the tomato cream to the sausage meat in the pan and ‘rinse out’ the blender with some of the pasta cooking water, which you will then also add to the tomato cream and sausage meat in the frying pan. Stir the sauce and keep it gently simmering, to avoid it evaporating too much before the pasta goes in.
As soon as the pasta is cooked about half-way (it doesn’t have to be exact – a shorter time in the water will simply mean a longer time cooking in the sauce), scoop it out of the water with a slotted spoon and drop it straight into the pan with the sauce. It’s ok if some water comes with it. You will need the water to help it cook. Stir it through and turn up the heat under the frying pan so the pasta and sauce bubble away nicely to help the pasta cook. Keep the pasta cooking water, as you will need to ladle a bit in at a time to keep the pasta cooking – like making a risotto (except you would use stock for a risotto).
Cook the pasta in this way, stirring regularly to make sure it cooks evenly and absorbs the flavours well, adding a bit of the starchy cooking water as needed, from time to time. Don’t add too much water at once, as you need to be left with a rich, creamy sauce at the end, without having the pasta drowning in sauce!
The pasta will be cooked when it is a nice al dente consistency and you have a rich, creamy sauce – the starch from the pasta helps make it lovely and thick & creamy! 🙂
Take the pan off the heat and stir through a little bit of finely-grated parmesan, then serve immediately! Each person may wish to add a little more parmesan over the top, to taste.