Aglio Olio E Peperoncino With A Sausage Crumb

Indulge in the tantalising flavours of Aglio Olio e Peperoncino with a Sausage Crumb, a delightful Italian dish that combines the simplicity of garlic, olive oil, and chilli flakes with the savoury goodness of sausage crumbs.

Key Details

  • Serves: 2 people
  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Difficulty: Easy

Ingredients

  • 200g spaghetti
  • 4 cloves of garlic, crushed or thinly sliced
  • 1/2-1 tsp red chilli flakes 
  • 4 tbsp olive oil
  • Salt to taste
  • Fresh parsley, chopped (optional)
  • 2 pork sausages, with their casing removed
  • 20g parmesan 

To make Aglio Olio e Peperoncino

  • 200g spaghetti
  • 4 cloves of garlic, crushed or thinly sliced
  • 1/2-1 tsp red chilli flakes
  • 4 tbsp olive oil
  • Salt to taste
  • Fresh parsley, chopped (optional)

Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente.

While the pasta is cooking, heat the olive oil in a large pan over medium heat.

Add the garlic and chilli flakes to the pan and sauté until the garlic is golden and fragrant, being careful not to burn it.

Once the spaghetti is cooked, drain it and add it to the pan with the garlic and chillies.

Toss everything together well, ensuring the pasta is coated in the garlic-infused oil.

Season with salt to taste and sprinkle with chopped parsley if desired.

Serve hot, garnished with grated Parmesan cheese if preferred.

To make the sausage crumb 

  • 2 pork sausages, with their casing removed
  • 20g parmesan

Take the casing off your sausage and crumble into a pan with a drizzle of oil. Allow it to turn golden and crisp. Grate your parmesan into the hot pan and allow it to melt and web around the sausage. Turn the heat off and cool momentarily so the parmesan turns crisp.

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