A delicious pasta sauce with sweet corn, refreshing cherry tomatoes, aromatic sausage and spicy ginger topped off with the sweetness of dates.
Preparation time: 20 min + Cooking time: 30 min = Total time: 50min
Serves 3 people.
| 1 | Corn cob |
| 2 tb. | Olive oil |
| 2 | Onions, minced |
| 250g | Pasta |
| 260g | Sausage |
| 2 ts. | Pistachio paste |
| ½ ts. | Ginger paste |
| 1 tb. | Barbecue sauce |
| 300g | Cherry tomatoes, chopped |
| 10 | Dates, chopped |
| ½ bunch | Parsley, chopped |
| Salt | |
| Pepper | |
| Parmesan |
Simple Steps to Succeed
- Peel the leaves off the corn cob. In a small pan, bring some water to boil. Add salt, stir, then add the corn cob. Cook for about 7 minutes, then take it out of the water and let it cool down.
- Heat water in a large pan. Add salt, stir, then cook the pasta “al dente” and set aside.
- In a frying pan, heat the olive oil. Fry the sausage on both sides until brown. Take out of the pan and set aside.
- Brown the onion in the remaining fat in the frying pan.
- While waiting, cut the sausage into bite sized pieces. Also cut the corn kernel off the stem and set aside.
- Add the pistachio paste, ginger paste and barbecue sauce to the frying pan and stir well. Add cherry tomatoes, corn, dates and parsley. Let it fry for a minute.
- Mix with the sausage and pasta, season with salt and pepper.
- Garnish with grated cheese.
Tip: For a vegetarian version, use smoked tofu instead of the sausage.
