Easy summer pasta with smoked sausage (kålpølser), tomatoes and courgette – fresh spinach and cream.
This summer pasta with kålpølser, tomatoes and courgette is a lovely example of how easy and delicious summer cooking can be. Sun-ripened tomatoes, courgette, fresh basil and a lightly creamy sauce come together in a really flavourful pasta dish that is perfect for long summer evenings.
I use fresh, smoked kålpølser, which are fried until golden in the pan and add plenty of flavour to the dish – much as bacon would. Together with the sweet tomatoes, the fresh courgette and the creamy sauce, you get a pasta dish that feels both light and satisfying at the same time.
The sauce is brought together with a little white wine, cream, fresh spinach and basil, then loosened with pasta cooking water so it turns light and silky and clings to the pasta. The result is a dish that feels summery and fresh, even though it contains both cream and the juicy sausages.
A really good and slightly different pasta dish for when you want to make the most of summer produce and try a new way of using the classic kålpølser.
But… even though I call it summer pasta, I happily make it all year round. The combination of juicy kålpølser, creamy sauce and fresh vegetables works just as well whether the calendar says July or November
Pasta with kålpølser
I would strongly recommend using fresh kålpølser for this dish. They give both a wonderful flavour and a really good, juicy texture that goes perfectly with the creamy sauce and the summer vegetables.
I used kålpølser from Slagter Lampe (ad), which taste fantastic in this dish.
Summer pasta with smoked sausage (kålpølser), tomatoes and courgette
Ingredients
- 320 g kålpølser (Danish smoked pork sausages), sliced
- 1 courgette, halved lengthways and sliced
- 2 shallots, finely sliced
- 400 g cherry tomatoes, halved
- 4 cloves garlic, finely sliced
- 150 ml dry white wine
- 200 ml whipping cream (38% fat)
- 7 sprigs basil, leaves picked
- 2 handfuls fresh spinach
- 400 g pasta
- Pasta cooking water
- Salt and freshly ground pepper
- Olive oil
- Parmesan, to serve (optional)
Method
- Heat a splash of olive oil in a large frying pan and fry the sausage slices until golden on both sides. Set aside.
- In the same pan, quickly sear the courgette slices over a high heat. Season with salt and freshly ground pepper. Set aside.
- Fry the shallots until soft and translucent, then add the tomatoes and garlic. Cook for 5 minutes, then pour in the white wine and let it reduce well.Meanwhile, cook the pasta until al dente according to the packet instructions.
- Pour in the cream and stir well, then toss the sausages, courgette and basil leaves through the sauce. Add a splash of the pasta cooking water too.
- Toss the pasta and spinach through the sauce. Stir until the spinach wilts, and adjust the consistency with more pasta cooking water if needed.
- Season to taste with salt and freshly ground pepper and serve, topped with Parmesan if you like.
Nutrition
Premium
Hvis man ikke vil have hvidvin i, hvad kan man så erstatte det med?
Hej Julie
Så undelader du blot og smager til med lidt citron og tilsætter ekstra pastavand eller evt. bouillon:)
Warm wishes, Dianna
Smager fantastisk
Hej Anette
Hvor er det bare dejligt at høre – tusind tak:)
Warm wishes, Dianna
Vil tilsætter ekstra squash og tomater. Squash skærer vi i hhv små og store stykker. De små ‘opløses’ og indgår mere cremet og usynligt 🙂
Hej Lotte
Ihhh hvor lyder det også lækkert, tak for feedback:)
Warm wishes, Dianna