SAUSAGE PASTA RECIPE - BBC GOOD FOOD
Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance – brilliant for students (and as a hangover cure)
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Put a large pan of water on to boil.
- Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.
- Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.
- Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
- Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.
- Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.
Nutrition Facts : Calories 645 calories, FatContent 30 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 24 grams protein, SodiumContent 2.77 milligram of sodium
SAUSAGE PASTA | JAMIE OLIVER PASTA RECIPES
Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.
Total Time 45 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Chop the broccoli florets off the stalk.
- Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es).
- Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
- Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later.
- Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper.
- Stir and fry while you peel and finely slice the garlic and onions.
- Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally.
- Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan.
- Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
- Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes.
- Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
- Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.
Nutrition Facts : Calories 502 calories, FatContent 17 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 64.3 g carbohydrate, SugarContent 12.1 g sugar, SodiumContent 1 g salt, FiberContent 12.1 g fibre
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An Italian-American classic, this freezable sausage pasta bake is an ideal make-ahead family dish for busy days
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Total Time 2 hours
Category Dinner
Cuisine American, Italian
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Total Time 2 hours
Category Dinner
Cuisine American, Italian
Calories 883 calories per serving
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