Broom Mill-Provencal Sausages with Basil Sauce

Broom Mill Farm

Matthew & Tracy Betney

Ingredients

1 Pack of Broom Mill Provencal Sausages
1 Large tin plum tomatoes or 8 oz Fresh Tomatoes chopped
Shallots
Butter
Fresh Basil
2-3 tblsp fresh cream
1-2 tsp arrowroot
Water to mix

Method

1. Liquidize tomatoes and set aside.
2. Sauté shallots in butter until clear.
3. Place sausages on baking tray and cook in a preheated oven at 200 c/400 f/Gas mark 6 for 20-25 minutes or grill for 15 minutes.
4. Add tomatoes and mix over a gentle heat.
5. Add chopped basil
6. Add 2-3 tbsp cream ensuring it does not boil.
7. Mix 1tsp arrowroot with a small amount of cold water and add to the sauce, which will help to achieve the desired consistency. Keep warm.
8. In a large pan, bring the pasta to the boil in lightly salted boiling water. Cook for 8-10 minutes until al-dente (firm to the bite)
9. Drain well and tip into a large serving dish.
10. Cut sausage into 1” – 2” long pieces and add to pasta .
11. Pour sauce on pasta and sausages and serve. Serve with fresh green salad and garlic bread.