Pasta Pastourma

This rich pasta dish is made with a Spicy Cured Beef Sausage, and is a Dasaki Original.

Despite most of our recipes being past down through generations, our love for great food, cooking, adapting and creating new recipes is also at the heart of what we do. I remember me and Uncle George discussing this one over a glass of wine. We’re a bit happy with the result. Got a feeling this will become a classic.

We’ve used Trofie. It seemed ideal, but other pasta shapes will work as well. We hope you’ll try it.

Pasta Pastourma

SERVES: 2 - 4

PREP TIME: 5 minutes.

COOKING TIME: 20 minutes

INGREDIENTS:

Two Pastourma, skinned and cut into chunks. About 200g

300g fresh ripe tomatoes, chopped. - see notes

Olive oil - 1/2 tbsp - see notes

Large handful chopped fresh coriander, or if you’re not a big fan use parsley.

300g Trofie.

Creamy Feta for crumbling over.

METHOD:

Warm up the olive oil in a pan.

Add the pastourma and gently render for a few minutes until it’s starting to dissolve.

Add the tomatoes, mix it up and simmer whilst you’re cooking the pasta.

Bring a large saucepan of salted water to the boil. Throw in the pasta and cook, keeping it firm to the bite.

Drain the pasta, reserving some of the water.

Stir the coriander into the sauce.

Then add in the pasta and give it a gentle stir to coat all the pasta with sauce. If it’s looking dry add a little of the pasta water .

Serve with some feta crumbled over.

NOTES:

All the flavouring for this dish is right there in the sausage. The Garlic, The Chilli, The Spices, Red wine. But it all depends on the pastourma you have. They vary, so feel free to add a little extra garlic if you like, or bump up the chilli. And if the sausage is very oily then leave out the olive oil and go straight in with the chopped pastourma. The feta gives it a creamy finish but feel free to use another Greek cheese or pecorino. Also, if you don’t have nice ripe tomatoes tinned will work.

RECIPESAPRIL 30, 2019