Sausage and Tomato Pasta
45 min
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.
Mr. Krabbs
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Ingredients
Serves: 6
- 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
- 250ml passata
- 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.
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