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Nutrition: Per serving

  • kcal601
  • fat22g
  • saturates7g
  • carbs73g
  • sugars18g
  • fibre7g
    high
  • protein21g
  • salt1.04g
    low
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Method

  • step 1

    Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

  • step 2

    Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

  • step 3

    Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

Recipe from Good Food magazine, September 2019

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Comments, questions and tips (159)

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Overall rating

A star rating of 4.5 out of 5.539 ratings

41542142832

does anyone have any alternative sausages that I could use cos I got diarrhoea from the original recipe (anyone else had this issue)

ilovebts

listen here 4 1 5 7 say something like that agian i will exterminate you

sarahw100

Delicious and easy dish. A firm favourite. Made with Greek yoghurt when I’ve not had milk, and that works very well too.

christinegeling1420508

Loved the lemon flavour, will definitely use this recipe again.

jaydenscutt1664277

The amount of lemon zest is way too overpowering. Definitely not adding it next time

nadisküche

The lemon zest was the surprise star of the show! I skipped the milk but added a splash of Worcestershire sauce and a red pepper. Will be making this recipe again!

ilovebts

im hunting you down

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