Sausage pasta
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.5 out of 5.383 ratingsRate
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Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance – brilliant for students (and as a hangover cure)
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
packet of 8 pork sausages
(the best your budget will allow), cut into chunky pieces
-
1 large onion
chopped
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2 garlic cloves
crushed
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1 tsp chilli powder
-
400g can chopped tomatoes
-
300g short pasta
such as fusilli or farfalle (just over half a 500g bag)
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Nutrition: per serving
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kcal561
-
fat23g
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saturates8g
-
carbs64g
-
sugars9g
low
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fibre8g
high
-
protein21g
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salt1.39g
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Method
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step 1
Put a large pan of water on to boil.
-
step 2
Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.
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step 3
Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.
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step 4
Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
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step 5
Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.
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step 6
Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.
Recipe from Good Food magazine, October 2003
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A star rating of 4.5 out of 5.383 ratings
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