Porcupine pasta with sausage sauce

Now the weekend is here you may have a little more time and want to tackle some homemade, fresh pasta. Guaranteed to impress your family and friends. Plus no pasta machine required, just some muscle.  This is an adaptation of Jaimie Oliver's recent Italian recipes from Nonnas.  After kneading the dough for 10 minutes I can appreciate why the Nonnas were in their 80's. 😊😊
If you don't have the inclination or time to make the fresh pasta, you can substitute a good quality dried pasta shape.

Ingredients

400g durum wheat or flour suitable for pasta making, extra for dusting or some fine semolina

1 teaspoon dried chilli flakes
Olive oil
1/2 teaspoon sweet paprika
1/4 bunch thyme
1  chorizo
2 Italian sausages
1 red onion
2 cloves garlic
1/2 cup white wine
1 400g tin plum tomatoes
40g parmesan cheese, grated

Method

On a clean surface (kitchen bench) pile the flour into a mound and make a large well in the centre. Gradually add 200ml of warm water, using a fork to bring the flour in from the sides, until a dough forms.

Knead on a flour dusted surface for 10 minutes (put a timer on) until dough is soft and elastic.

Cut the dough into 4 pieces and keep covered with a damp clean tea towel.

With each piece roll into a long sausage shape about 1cm or the width of your little finger wide.  Cut into 2cm pieces.

Lightly flour the back of a fine greater or large microplane, gently roll the piece of dough against the grater and roll it off to create a textured shape similar looking to a porcupine.

Place on a tray dusted with semolina.

Sausage sauce

Heat a large frying pan.
Add 1 tablespoon Olive oil, once hot add dried chillies and thyme.  Remove with a slotted spoon after 2 minutes, reserve.
Add a little more oil, remove casings from Italian sausages and add to oil, breaking up with a wooden spoon.
Add chopped chorizo.
Add chopped red onion, crushed garlic and paprika.

Cook for 15 minutes constantly breaking up the sausage and combining the other ingredients.
Add wine and tin tomatoes (squash) and simmer for 15 minutes.

Season with salt and pepper.

Bring a large saucepan of salted water to a rapid boil.

Add pasta, once they float to the top continue cooking for a further few minutes until pasta is cooked to your liking,  I found these needed to be softer than  al dente.

In a large serving bowl combine sauce and pasta.
Garnish with reserved thyme and chillies.

Enjoy!

Mamma Marmalade