A delicious pasta dish made with sausagemeat and a load of vegetables in a tomato sauce. Serve with freshly grated Parmesan cheese and wedges of garlic bread. Feel free to substitute in any type of sausage you prefer.
1 person made this
350g fusilli pasta
450g highly spiced sausages, casings removed and discarded
1 small onion, chopped
2 cloves garlic, finely chopped
1 red pepper, chopped
2 small courgettes, chopped
100g mushrooms, sliced
salt and pepper to taste
1 (400g) tin chopped tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon fennel seeds
85g Parmesan cheese, grated
Method Prep:20min › Cook:25min › Ready in:45min
Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
Brown the sausagemeat, stirring to crumble, in a frying pan over medium heat. Remove sausagemeat using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the drippings until the onions are softened. Return the sausagemeat to the pan. Stir in the red pepper, courgettes and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, passata, thyme, basil, oregano and fennel seeds; cook until heated through, about 5 minutes.
Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.