“Jazz up sausages with this spicy tomato pasta”
- 1 tbsp olive oil
- 4 thick pork sausages , cut into bite-sized pieces
- 2 garlic cloves, crushed
- 200ml medium white wine
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 500g pack rigatoni or penne
- handful basil leaves, torn, (optional)
- Parmesan, to serve
Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Making it veggie or spicy Use veggie sausages, such as Cauldron Vegetarian Lincolnshire sausages, available from supermarkets. Or to make it spicy, add a pinch of dried chilli or 1 chopped red chilli as you fry the sausages.
Source : Good Food : November 2005
Servings/Yield : 4 Servings
Difficulty : Easy
Course : Main
Preparation Times : Ready in 25 min, Prep 5 min, Cook 20 min
Nutritional notes : Per serving : 655 kcalories, protein 24g, carbohydrate 103g, fat 16 g, saturated fat 5g, fibre 5g, salt 1 g
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