Sausage & Tomato Pasta

A simple sausage and tomato pasta with peppers and courgette, with plenty of flavour without salty sauces.

🔎 Equipment

Large frying pan, large saucepan, colander, chopping board, knife

🥘 Ingredients

• Good-quality pork sausages - 2
• Dried penne pasta - 75 g
• Red pepper, diced - ¼
• Onion, finely sliced - ¼
• Courgette, diced - ¼
• Chopped tomatoes - 12.5 g
• Olive oil - ½ tbsp
• Garlic, crushed - ½ clove
• Dried oregano - ¼ tsp
• Dried basil - ¼ tsp
• Paprika - ¼ tsp
• Water - 25 ml
• Black pepper - To taste
• Fresh parsley - handful
• No added salt - As required

👨‍🍳 Method

1. Remove the skins from the sausages and break the meat into small pieces.
2. Cook the pasta according to the packet instructions until just tender. Drain and set aside.
3. Heat ¼ tbsp olive oil in a large frying pan.
4. Add the sausage meat and cook for 6–8 minutes, breaking it up as it cooks, until browned and cooked through.
5. Remove the sausage from the pan and set aside.
6. Add the remaining olive oil, onion, pepper and courgette and cook for 5–6 minutes.
7. Add the garlic, oregano, basil and paprika and cook for 30 seconds.
8. Stir in the chopped tomatoes and water and simmer for 5 minutes.
9. Return the sausage meat to the pan and simmer for another 3–4 minutes.
10. Stir through the cooked pasta and heat for 1–2 minutes.
11. Season with black pepper and finish with fresh parsley.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Arrabbiata pasta with sausages ↗

View the original recipe on the source website