This pasta dish can be made a little extra summery by grilling the scallions and wrapping the tomatoes and garlic up in some tinfoil and cooking them on the top rack of your barbecue, but when the weather fails you, the oven will do just fine.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Italian Sausage, Lemon and Scallion Spaghetti
Ingredients
- 2 bunches scallions
- 2 teaspoons canola oil
- 4 garlic cloves thinly sliced
- 1 cup mild Italian sausage meat
- 1/2 cup white wine
- 2 Tbsp unsalted butter
- 1 pint cherry tomatoes halved
- 2 tsp fresh lemon juice or half a lemon
- 1 tsp ground black pepper
- salt to taste
- 410 g dry spaghetti
Method
- Preheat oven to 400 degrees.
- Place scallions on baking sheet and roast until tender and slightly charred, about 15 minutes. Remove and allow them to cool slightly then give them a rough chop.
- Heat canola oil in a large pan on medium-high heat. Add garlic and cook until fragrant, a couple of minutes.
- Add sausage meat and continue to cook, stirring occasionally to help break up meat into small chunks.
- While the sausage cooks, bring a large pot of water to a boil. Add spaghetti and cook according to package directions. Drain and return to the pot until ready to use.
- Once cooked through, deglaze pan with wine, add butter, tomatoes, lemon juice and pepper and let simmer until tomatoes break down and a thick sauce is formed (has thickened), about 8-10 minutes.
- Add charred scallions to the pan, season to taste with salt. Place desired amount of pasta in pan (less pasta means more saucy, more pasta means less saucy) and toss until coated.
