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Chunky sausage & tomato pasta

Chunky sausage & tomato pasta

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A star rating of 4.5 out of 5.215 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Jazz up sausages with this spicy tomato pasta

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal655
fat16g
saturates5g
carbs103g
sugars0g
fibre5g
protein24g
low insalt1g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.

  • STEP 3

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, November 2005

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A star rating of 4.5 out of 5.215 ratings
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