The BBC Good Food logo
Sizzled sausage pasta

Sizzled sausage pasta

By
A star rating of 3.8 out of 5.8 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Total time
    • Ready in 20-30 minutes
  • Easy
  • Easily halved

Try this recipe for a dish which is smart enough for adults, but not without kid-appeal. It tastes great cold too, so you can pack any leftovers in your lunchbox

Nutrition: per serving
NutrientUnit
kcal755
fat38g
saturates10g
carbs86g
sugars0g
fibre5g
protein28g
salt3.24g
Advertisement

Ingredients

  • 400g pasta shapes
  • 6 good-quality sausages
  • 140g sun-dried tomatoes
  • 4 tbsp oil from the sun-dried tomato jar
  • a generous handful of fresh parsley , coarsely chopped

Method

  • STEP 1

    Cook the pasta in boiling salted water according to the packet instructions or until tender.

  • STEP 2

    Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks. Heat a tablespoon of the sun-dried tomato oil in a large frying pan (big enough to take the pasta later) and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they’re crumbly and golden. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through.

  • STEP 3

    When the pasta is ready, drain it well and toss into the sausage mixture with the parsley. Make sure everything is well mixed and coated with the oil. Season generously with salt and pepper, and serve straight from the pan.

Recipe from Good Food magazine, March 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content