Sausage & Hot Pepper Spaghetti

1. 1

   Make a paste (or try to) with a few tsp of boiling water and the mustard seeds... mash it up as best you can, then leave to soak until needed.

2. 2

   Dice both onions and the sausage.

3. 3

   Heat a large fry/sauce pan on medium-low heat with a sparse coating of grapeseed oil (just enough so the pan isn't dry). Add the onions to the pan, let simmer until spanish onions are more or less translucent. Add cumin to taste (~1/2 tsp should be about right for most tastes), the mustard 'paste' and the sausage. Continue frying until spanish onions start to get brown and crispy. Add tomato sauce. Simmer until sauce starts bubbling, add diced sweet & jalapeno pepper, then reduce heat to minimum and simmer until ready to serve.

4. 4

   Separately, boil pasta as usual - I like to use sea salt instead of table salt in the water, and a tablespoon or so of extra virgin olive oil in the pot which will coat the pasta once it's drained, and also prevent most pasta-to-pot sticking.

5. 5

   Serve the finished sausage-and-pepper sauce on spaghetti with grated cheese and fresh ground pepper (not too much, no need to overpower the sauce, it's tasty enough already!).

* Per serving · 4 servings · Values may vary.