Hello there,
I hope you enjoy a taste of my pasta range! Building this brand has been a huge journey, and it fills me with joy to know people are enjoying it in their kitchens. I now think of tomato pasta sauce as the workhorse of the pantry. It’s saved dinner (and the day!) more times than I can count. Whether it’s pasta, one-tray bakes, curries, or dahls—your pasta sauce is more than just a sauce (you can find a heap of ideas on my website).
While it’s fantastic on its own (if I do say so myself), I love enhancing my sauces with products from one of my favourite brands, Salumi Australia. I’ve been a fan of their offerings for years, and Bec has been a huge support to me as I build SNP. I’m so excited to team up with them today and share some of our products. We could have given you so many ideas, but today we’ve settled on two of our favourite combos—pork and fennel meatballs simmered in Red, Red Wine (think smoky, rich, and robust) and a cheesy pasta bake with spicy pops of ‘Nduja. I’ve included some loose instructions below, but feel free to adjust as you like—scale down or up, add greens, sprinkle herbs, make it your own!
With love (and pasta!),
Lizzie x
@elizabethhewson @saturdaynightpasta
Red, Red Wine with Salumi Australia’s Pork & Fennel Sausage and Trottoloni
Serves 4-6
Ingredients
Method
Start by bringing a large pot of salted water to a rolling boil (make it as salty as the sea). Toss in the Trottoloni and cook until al dente. Meanwhile, heat a deep fry pan over medium-high heat and add a little olive oil. Cut the ends off the sausage and squeeze small nuggets of meat directly into the pan. You can make them as big or small as you like—I prefer a mix for a balance of crispy bits and juicy meatballs. Let the sausage cook for about 5-8 minutes, until golden and fragrant. Once the sausage is cooked, reduce the heat and carefully pour in your Red, Red Wine sauce. Rinse the jar with a splash of water and pour that in as well. Let it simmer gently for about 5 minutes. When the pasta is ready, drain it, making sure to reserve about half a cup of the cooking water. Add the pasta to the sauce, along with a handful of Parmigiano Reggiano and a splash of the reserved water. Give everything a good stir, letting the sauce thicken and coat the pasta and sausage. You can add a splash more pasta water if things need loosening up. Serve immediately with an extra sprinkle of cheese on top.