Sizzled sausage pasta
Cooking time
Ready in 20-30 minutesSkill level
EasyServings
Easily halvedTry this recipe for a dish which is smart enough for adults, but not without kid-appeal. It tastes great cold too, so you can pack any leftovers in your lunchbox
Nutrition and extra info
Nutrition per serving
- kcalories
- 755
- protein
- 28g
- carbs
- 86g
- fat
- 38g
- saturates
- 10g
- fibre
- 5g
- sugar
- 0g
- salt
- 3.24g
Ingredients
- 400g pasta shapes
- 6 good-quality sausages
- 140g sun-dried tomatoes
- 4 tbsp oil from the sun-dried tomato jar
- a generous handful of fresh parsley, coarsely chopped
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Method
- Cook the pasta in boiling salted water according to the packet instructions or until tender.
- Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks. Heat a tablespoon of the sun-dried tomato oil in a large frying pan (big enough to take the pasta later) and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they’re crumbly and golden. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through.
- When the pasta is ready, drain it well and toss into the sausage mixture with the parsley. Make sure everything is well mixed and coated with the oil. Season generously with salt and pepper, and serve straight from the pan.
Recipe from Good Food magazine, March 2003
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Comments, questions and tips
Comments
This one's become a regular in my repertoire - tasty, quick and dependable. Easily adapted for veggie eating - using widely available Cumberland Veggie or Lincolnshire Veggie sausages. I don't add the suggested volume of oil, usually less but amend depending on how much is in the sausages used. This dish reheats well too next day (if there's any left).
I have made this so many times since it was first in the magazine! Really nice with pork and apple sausages as well as toulouse, or spicy ones with chilli. Also good with some mushrooms chucked in when the sausages are frying. Be careful how much oil you put in though as it can be a bit greasy. Fabulous cold for lunch next day!