Thursday, September 29, 2011
RIVO CURRIED SAUSAGES
Just for a change ... a recipe for those cold rainy nights ... and the reason that Rivo is in the name of the dish is that when the curry powder and the cayenne pepper are added at the same time they look like just the maroon and gold colours of Riverstone's rubgy league club ... so, although the cayenne pepper is optional, it is strongly recommended ... just adjust the amount to your taste (or use a mild curry powder and spice it up with the cayenne pepper) ...
2 tablespoons of extra virgin olive oil
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 tablespoon of dried coriander
2 tablespoons of curry powder
1 teaspoon of cayenne pepper (optional)
1 dollop of tomato sauce*
1 tablespoon of worcestershire sauce
1 cup of water
500 grams of cooked penne pasta
500 grams of cooked sausages (pork or beef or both) sliced
1 can (800 grams) of chopped tomatoes in juice
2 large red onions coarsely chopped
1 large green capsicum chopped
2 green chilli peppers sliced and diced (optional)
Pour oil into deep 13 inch frypan on high heat.
Reduce heat slightly and add onions, chilli peppers, capsicum, oregano, basil and coriander.
Cook with pyrex lid on frypan, stirring occasionally, until onions and capsicum start to become tender (about 5 minutes).
Add the sausages and continue cooking the mixture with lid on for another 5 minutes or so, stirring occasionally.
Add the curry and cayenne pepper and stir into the mixture with water.
Add the tomatoes (with their juice), worcestershire sauce and tomato sauce and stir into the mixture.
Heat the mixture until it is just boiling.
Immediately turn down heat and let the mixture simmer gently with lid on for about 5 minutes.
Stir the mixture and lay the pasta on top of the mix.
Simmer gently with lid on for another 5 minutes.
Stir in the pasta and continue to simmer gently with lid on until the excess liquid has evaporated.
Keep warm until you're ready to serve it (tastes even better reheated the next day after a night in the refrigerator!).
Generous servings for 2 to 4 people depending on the appetites involved!
* "for sweetness and that extra tang" (to quote Paul Kelly's 'How to Make Gravy')