Chunky sausage & tomato pasta
Jazz up sausages with this spicy tomato pasta
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
- 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.
Per serving
655 kcalories, protein 24.0g, carbohydrate 103.0g, fat 16.0 g, saturated fat 5.0g, fibre 5.0g, salt 1.0 g
Recipe from Good Food magazine, November 2005.
http://www.bbcgoodfood.com/recipes/2625/
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Ingredients
- 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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Ingredients
- 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
Per serving
655 kcalories, protein 24.0g, carbohydrate 103.0g, fat 16.0 g, saturated fat 5.0g, fibre 5.0g, salt 1.0 g
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