Poor man’s parmesan, or pangrattato as it’s known in Italian, is a classic addition to pasta. Made from crispy fried breadcrumbs, it adds a lovely little hit of both richness and crunch. Feel free to add some dried herbs or garlic to the breadcrumbs if you have them handy, to add even more flavour.
Sausage pasta with crunchy croutes
Ingredients
4
servings
-
- 300 g
- 1,5 tbsp
- 1
- 4
- 200 g
- 1
- 1
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Preparation
Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes, or until cooked. Drain reserving some of the pasta water.
While the pasta is cooking, heat 1 tablespoon of the oil in a large frying pan and fry the onion, skin and cut the sausages into chunks and add to the pan, cook for 6-8 minutes, breaking up the sausages into little pieces using a spoon. Halve and add the baby plum tomatoes for sweetness and continue to cook for another 2-3 minutes.
Add the pasta to the pan, with a splash of reserved pasta water and stir until the pasta looks well coated. Add the spinach mix and leave to wilt. Season well.
Heat the remaining oil in a frying pan, finely chop the white bread roll into crumbs and fry for a couple of minutes, until golden. Serve the pasta in bowls with the crispy crumbs scattered over the top for crunch.
