Cheesy garlic bread
This goes
with so many family dishes, such as chilli con carne,
soups, salads and barbecues
Charred hispi cabbage & sausage pasta
Serves 4
Easy
Prep:
Cook:
Have cabbage and sausages in the fridge? Here's a delicious way to combine all them into this storecupboard saviour that's perfect for busy weeknights
Skip to ingredients
- 1 tbsp olive oil
- 4 sausagesskins removed
- 300g penne
- 1 small hispi cabbageroughly chopped into small pieces
- 1 garlic clovefinely sliced
- 2 oregano sprigsleaves picked
- 100g crème fraîche
- 1 tsp wholegrain mustard
- 30g parmesanfinely grated
Nutrition: Per serving
- kcal561
- fat26g
- saturates12g
- carbs60g
- sugars4g
- fibre6ghigh
- protein19g
- salt0.88g
Method
step 1
Heat a wide, deep frying pan over a medium heat and, once hot, pour in the olive oil. Squash the sausagemeat into the pan using a spatula, crumbling it into small pieces. Cook for 5-6 mins until golden and charred in spots. Remove to a small bowl using a slotted spoon.
step 2
Meanwhile, cook the pasta following pack instructions, then drain, reserving some of the water.
step 3
Cook the cabbage in the pan you used for the sausage for 6-7 mins over a medium-high heat, stirring often until softened, golden and charred in spots. Stir in the garlic and oregano leaves. Return the sausagemeat to the pan and season.
step 4
Stir in the crème fraîche, mustard and 2-3 ladlefuls of the reserved pasta cooking water, then stir in the pasta. Mix well, adding more of the water to loosen, if needed. Stir in most of the parmesan and check for seasoning, then serve sprinkled with the remaining parmesan.
