Sausage and Pepper Pasta

Leftovers and store cupboard recipes seem to be the order of the day just now (trust me, my bank account is a fan!) so here’s another of my favourite quick midweek meals which largely uses ingredients from the kitchen cupboard and freezer. Unfortunately, the only way to make these types of recipe work in a relatively fresh and healthy way is to add in some fresh vegetables, but they tend to be relatively cheap and easy to pick up at lunch time or on the way home. 

  
You will need: 

1 red pepper

1 onion 

1 clove garlic

1 tin chopped or plum tomatoes or passata

Salt and pepper

Oregano, parsley and basil, 1/2 teaspoon of each 

Pinch sugar

1tsp lemon juice

1tsp Worcestershire sauce 

2 sausages per person

Portion of pasta per person 

  
1. Heat a little oil in a saucepan. Slice the onion and pepper into fine strips and add to the pan. Add the crushed garlic and cook at a low to medium heat until softened. 

2. Add in the tomatoes and stir through. Add the seasoning, sugar, lemon juice and Worcestershire sauce. Allow to simmer for as long as possible.

3. Put the sausages on a foiled tray in the oven and bake at 180C for around 25 minutes or until brown and cooked through.

4. In the mean time, put the pasta in a large saucepan, salt and cook until ready. Cooking time will depend on the shape of pasta you choose. 

5. When the sausages are ready, carefully cut into chunks and add to he sauce. Taste, and add further seasoning if required. Add a couple of tablespoons of the cooking water from the pasta pot to loosen and emulsify the sauce. This really does make a difference! 

  
6. Drain the pasta and add to the sauce then mix through. I prefer to do it this way round to save getting two pots really messy, but make sure the pasta is well drained!

Buen Appetito! 

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