Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Creamy pork pasta with lemon, chilli and peas recipe

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Ready in 20 minutes

Pack of 6 sausages
1 lemon
Pinch of dried chilli flakes
200g tub of half-fat crème fraîche
500g packet of pasta
Couple of handfuls of frozen or fresh peas
Block of Parmesan

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1. Take the sausages and split the skins, squeezing the meat from each into a hot pan. Pan-fry, breaking up the meat, until golden and crispy in places.
2. Add grated lemon zest, a good squeeze of lemon juice, dried chilli flakes and the tub of half-fat crème fraîche. Bubble away for 1 minute.
3. Cook pasta according to the packet instructions and throw in the peas for the last few minutes. Drain, reserving some of the cooking water.
4. Toss the pasta and peas with the sauce, thinning down with the cooking water as necessary.
5. Serve with lots of freshly grated Parmesan.

Creamy pork pasta with lemon, chilli and peas recipe

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