Uncle Ted's Recipes #11: Porky Power Pasta

Ok so before we get into things I'd like to apologise for not having uploaded anything on this blog in quite some time but I'm trying to get back into the swing of things and produce more content on all of my online platforms. Hopefully this is the start of something great but only time will tell but anyway...on with the recipe!

Today we're going to be taking a look at a recipe that I cooked up (pardon the pun) last week while trying to think of what to do with some leftover breakfast meats that I had left over from some fry up breakfasts that I'd made earlier in the week. I had some sausages and bacon leftover that I couldn't really think of any other days last week where I'd want to have them for breakfast so I decided to incorporate them into a nutritious dinner where their saltiness and meaty textures would be nicely complimented. So here we go with the recipe proper and let me know if you guys have any suggestions to change or add to the recipe in the comments below!

Utensils:
1 large iron or cast iron pot or saucepan
1 medium meat slicing or fillet knife
1 medium vegetable knife
1 large chopping board
1 draining sieve or colander
1 fork
1 teaspoon
1 or 2 baking tray(s)
a roll of tin foil (possibly optional)

Ingredients:
1 diced large brown onion
200-300g spinach already washed and drained
100-200g petite pois peas
2 diced medium vine ripe tomatoes
3-6 rashers smoky back bacon
4-6 pork sausages (either standard pork or possibly pork and sage or Cumberland)
700-750g wholegrain fusilli pasta
200-300g Dijon mustard
vegetable oil
salt
ground smoked paprika
dried basil

Cooking method/Cooking steps:

Step 1 - Starting heating the oven on the grill setting to 250C while filling the pan/pot halfway with water and a couple of medium splashes of oil and start heating to the midway point on the dial.

Step 2 - Cover a baking tray with tin foil and then pierce the sausages 2 or 3 times on each side before placing in the tray and baking for 15-16 minutes while turning over halfway through.

Step 3 - Bring the water to a boil and throw in all of the pasta with a few pinches of salt and basil while giving a stir with the fork. Boil the pasta for 10 minutes and stir every 2 minutes very briefly while it is cooking again with the fork.

Step 4 - About 5-6 minutes before the sausages are finished cooking, cover another baking tray with foil and place the bacon in it to bake in the oven, remove the bacon from the oven at roughly the same time as the sausages. Once the meats are cooked, take them onto a chopping board and dice up with the meat knife and place into a bowl on the side for the time being.

Step 5 - When the pasta is cooked, drain it in the colander in the sink but do not lower the heat on the pan. Instead, place the pan back onto the heat and throw in a few splashes of oil along with the onion, a few pinches of salt and stir frequently while it cooks for 5 minutes. After this point, add in a few teaspoons of smoked paprika and stir to mix before adding in the tomatoes and mixing while cooking for another 5 minutes.

Step 6 - throw all of the spinach into the pan and stir until it is all wilted before adding in another pinch of basil and the diced up meat. Stir to mix before throwing in the pasta and mixing that in as well while also turning the heat down to the lowest possible setting.

Step 7 - throw in all of the mustard into the pan and mix in and then leave to heat up for about 3-4 minutes before adding in and mixing in the peas then leave to heat gently for another 4 or so minutes.

Step 8 - Serve on a gently-warmed plate either as it is or with a very light garnishing on top of parmesan and fresh basil leaves. Recommend washing this dish down with either a glass of sparkling water or a fizzy Eurocentric beer like Stella Artois or San Miguel Fresca.