Devil's Mortar Macaroni

BY NICK MACMAHON | 3 JULY 2019

This is a really simple and indulgent pasta dish. Spicy, meaty and unctuous. Devil's Mortar is a soft-textured cured sausage from Crown & Queue. Frying the Devil’s Mortar sausage melts the fat and releases the aromas and flavours from the ‘devilling’ spices. Serve with a fresh egg yolk on top for a silky richness (not that any additional richness was called for, but why not?).

 

Ingredients (for two)

100g Devil's Mortar cured sausage (if you can't get Devil's Mortar; substitute with n'duja, sobrasada or chorizo)

200g Macaroni (small or big, straight or elbow)

1 Shallot (minced)

Small knob of butter

Juice of half a lemon

1 egg yolk

 

Method

Add the Devils Mortar to a pan on medium heat. Slowly cook the sausage so that the fat renders out, which then aids in frying the sausage meat. While the sausage is cooking, you can put on the pasta. Once the fat has rendered and the sausage is frying in its own fat, you can add the shallot. Cook until the shallot has softened but not browned. When the pasta is ‘al dente’, drain, saving some of the pasta water, and add to the pan with the sausage and shallot. Mix together, adding a knob of butter and pasta water to help emulsify the sauce. Add salt to taste and finish with a squeeze of lemon juice. To serve, place an egg yolk gently on top of the pasta. To eat, mix it all up and put it in your mouth.