The feast goes on: Cauliflower and Chilli Pasta with Sausage
Food stylist: Louise Kenney. Props stylist: Charlie Phillips
Lively with a healthy melange of cauliflower, tomatoes, red lentils (the pasta) and olive oil – and makes excellent use of any leftover chipolata rolls. Or you could fry some leftover stuffing to crispy little nibs to scatter over.
Serves 4
2 tbsp tomato or sun-dried tomato purée
1 tsp harissa
3 tbsp extra virgin olive oil, plus around 1 tsp extra
3 garlic cloves, peeled and finely chopped
400g cherry tomatoes, halved
sea salt, black pepper
400g cauliflower florets (around 1cm-2cm)
250g red lentil fusilli
200g leftover chipolata rolls, sliced 1cm thick
- Blend the tomato purée with 3 tablespoons of water in a small bowl and stir in the harissa. Bring a large pan of water to the boil.
- Heat 3 tablespoons of oil in a large deep-sided nonstick frying pan, add the garlic and cook briefly until fragrant, then add the tomato purée mixture, the cherry tomatoes and some seasoning, and cook for a couple of minutes.
- Stir in the cauliflower, cover the pan with a lid and cook over a medium-low heat for 10-12 minutes, stirring occasionally until the cauliflower is just tender.
- Meanwhile, add the pasta to the boiling water, stir and cook according to the packet instructions until just tender.
- Also, heat a medium nonstick frying pan over a medium heat, trickle a teaspoon of oil over the base and stir-fry the sausage for a few minutes until lightly golden.
- Drain the pasta using a colander, then mix it into the sauce and serve scattered with the sausage.
Annie’s latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99