This was the first recipe I tried from a British magazine. I’ve tweaked this one, because the measurements were all in metric, and I do most of my grocery shopping at the commissary on base. What I do tend to buy off of the base is: milk, eggs, meat, and fresh fruits and vegetables. The following is how I currently make this dish:
Cooking time: 20 minutes
Serves: 4
16 oz linguine
8 large sausages (about 1 lb)
1 t. olive oil
1 large onion, finely chopped
1 clove garlic, thinly sliced
8 oz. Philadelphia cream cheese
2 t. whole grain mustard
1/2 c. pasta water
1 T. chopped parsley (or 1 t. dried parsley)
1. Cook pasta. Meanwhile, skin the sausages and roll the meat into bite-size balls. Fry in a little oil until browned and cooked through. Remove meatballs from pan.
2. Add the onion and garlic to the pan, and cook gently for several minutes to soften the onions. Drain the pasta, reserving 1/2 cup of the water. Add the cream cheese to the onions with the pasta water and mustard. Gently heat until the cheese has melted, then stir in the parsley and meatballs.
3. Divide the pasta between 4 bowls. Top with meatballs and sauce.
On An Even Kiel 