This is an easy and quick recipe, delicious with Italian sausages that have been taken out of the casing. You could bulk it out with more veggies such as carrots, baked beans, broccoli florets, chopped green beans or peas, depending on what you have in the house.
Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
500gsausage meat
2tbspolive oil
1onion, peeled and chopped
1red pepper, seed removed and finely chopped
1yellow pepper, seeds remove and finely chopped
3garlic cloves, peeled and crushed
1tspchilli powder
1tbsptomato paste
800mltin chopped tomatoes
Handful of basil leaves roughly chopped
Salt and ground black pepper
50ggrated hard cheese
600gdried pasta
Chopped parsley to serve
Green salad and garlic bread to accompany
1
In a frying pan, add the sausage and stir fry over a medium heat until golden in colour. Break up with a wooden spoon into small pieces whilst it is cooking. Tip the sausage onto a plate covered in kitchen roll to drain off excess fat.
2
In the same pan, add the olive oil and cook the onion and pepper until the onions are translucent and the peppers tender and slightly brown. Lastly add the garlic, tomato paste and chilli and stir fry for 1 minute.
3
Add the chopped tomatoes and return the browned sausage to the pan, bring to the boil, reduce the heat and cover and cook for 10 minutes. The sauce should be quite soupy, if it seems a bit thick add a little water or red wine. Cook the pasta according to packet instructions whilst the sauce is cooking. Just before serving, add the basil and grated cheese to the sauce and taste and season if necessary.
4
Mix together with the drained pasta, serve in bowls with chopped parsley and accompany with a green salad and garlic bread slices.
In a frying pan, add the sausage and stir fry over a medium heat until golden in colour. Break up with a wooden spoon into small pieces whilst it is cooking. Tip the sausage onto a plate covered in kitchen roll to drain off excess fat.
2
In the same pan, add the olive oil and cook the onion and pepper until the onions are translucent and the peppers tender and slightly brown. Lastly add the garlic, tomato paste and chilli and stir fry for 1 minute.
3
Add the chopped tomatoes and return the browned sausage to the pan, bring to the boil, reduce the heat and cover and cook for 10 minutes. The sauce should be quite soupy, if it seems a bit thick add a little water or red wine. Cook the pasta according to packet instructions whilst the sauce is cooking. Just before serving, add the basil and grated cheese to the sauce and taste and season if necessary.
4
Mix together with the drained pasta, serve in bowls with chopped parsley and accompany with a green salad and garlic bread slices.
AuthorFPG