Creamy Pasta with Sausage and Bacon and Summer Peach Salad

Creamy Pasta with Sausage and Bacon

Ingredients

·         4 pork sausages*
·         1 ½ cup fusilli pasta
·         8 strips of bacon*
·         1 Tbsp sunflower oil
·         1 onion - peeled and finely chopped
·         2 garlic cloves finely chopped
·         1 ½ cup grated strong cheddar cheese
·         ¾ cup double (heavy) cream
·         ½ tsp black pepper
·         3 Tbsp freshly chopped parsley

Instructions

 
·         Preheat the oven to 200C/400F
·         Place the sausages on a baking sheet and place in the oven to cook for approx. 25 minutes, until golden brown and cooked through. Then remove from the oven and place on a chopping board.
·         Meanwhile, cook the pasta in boiling water as per the cooking instructions, until al dente, then drain in a colander, reserving about a cup of the pasta cooking water
·         While the pasta and sausages are cooking place a large frying pan over a medium heat to heat up.
·         Once hot, place the bacon in the pan and cook for about 7 minutes, until browned and crispy. Remove from the pan and place on a chopping board.
·         Add the tablespoon of oil to the bacon fat that’s already in the frying pan.
·         Add the onion and garlic to the pan and cook for 5 minutes, stirring often, until the onion has softened.
·         By now the pasta should be ready (remember to save a cup of the pasta water when draining the pasta). Add the drained pasta to the frying pan with the onion.
·         Add the cheese, cream and pepper to the pan and stir together with the pasta until the cheese has melted.
·         Slice the cooked sausages and bacon on the chopping board and add to the pan with the pasta.
·         Stir everything together.
·         If you want to loosen the sauce slightly, add splashes of the pasta cooking water until the sauce is thinned to your liking.
·         Transfer the pasta to bowls and serve topped with fresh parsley.

Recipe and photo credit: Kitchen Sanctuary
*In Flyer August 7-13, 2022

Summer Peach Salad

Ingredients

·         4-6 cups organic spinach
·         2 large peaches, sliced*
·         1 avocado, diced
·         1/2 small red onion, very thinly sliced
·         1/2 cup goat cheese crumbles
·         1/2 cup sliced toasted almonds
·         For the dressing:
·         3 Tbsp extra virgin olive oil
·         3 Tbsp balsamic vinegar
·         1 garlic clove, minced
·         1/2 tsp dijon mustard
·         Optional:
·         2 tsp pure maple syrup
·         Freshly ground salt and pepper, to taste

Instructions

·         In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, dijon and salt and pepper. Add a sweetener here if you'd like here too.  
·         In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced/sliced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately. Salad serves 4.

Recipe and photo credit: Ambitious Kitchen
*In Flyer August 7-13, 2022