Sausage, Corn & Yoghurt Fettuccine

I absolutely love discovering new local business especially foodie ones! It was over a year ago I met Louise, Real Pasta NZ was growing and she was after some shots for their website.

Since discovering Real Pasta, we use it weekly at home and often use it in promotional dishes myself. Who doesn't love a dried pasta made from two ingredients and that cooks in 3 minutes?!

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This meal is an absolute favourite of ours. Inspired from a recipe from 'A flash in the Pan' by John Whaite. This encapsulates everything we love about food & cooking - It is so quick to cook, has few ingredients, is so so so delicious, I could go on but instead I shall start typing the recipe...

Ingredients:
1 medium onion, diced
1 C corn - frozen, tinned, fresh (whatever works for you!)
3 cloves of garlic, minced
1 packet of Real Pasta Fettuccine in your favourite flavour
4 good quality pork sausages 1 C water
1/2 C plain yoghurt Herbs, salt & pepper

Method:
- Heat a healthy dash of olive oil in a good sized frying pan.
- Gently fry onion for 2 - 3 mins then add garlic and cook further couple of mins until they start colouring just a little.
- Take the sausages and squeeze the meat out from the casing straight into the pan. Discard
casings
- Break the sausage meat up with a wooden spoon and gently fry until they are looking nicely
cooked - a little golden brown.
- Give a good season of salt and pepper at this stage.
- Add corn to the pan, if frozen, defrost first.
- Gently empty the whole packet of pasta into the pan and pour water over top.
- Cover pan with lid and leave to cook pasta. Every couple of mins give it a stir/turn over so
the pasta cooks evenly.
- When the pasta has cooked, the water should pretty much be all used up. Give a good
sprinkle (about a tsp total) of your favourite dried herb mix - think basil, thyme, rosemary
etc.
- Once pasta is done, remove from heat and stir yoghurt through.
- Serve & ENJOY!

Serves 2 greedy piglets (AKA Brian & Louise) but you could push this out to 3 or 4 people by adding a side of veg or a few extra sausages. 

Cass X