Spicy Sausage & Tomato Pasta
Fat 20g (11g sat)
Suitable for freezing
Olive oil 1 tbsp
Pork sausages 4-6, cut into chunks
Onion 1 small, peeled and finely chopped
Garlic 1 clove, peeled and finely chopped
Dried chilli flakes ¼-½ tsp
Chopped tomatoes 400g can
Red kidney beans 215g can, rinsed and drained
Dried fusilli 150g (5oz)
Grated Parmesan and basil leaves to serve, optional
1 Heat oil in a non-stick frying pan and cook sausage for 10 minutes until golden brown, stirring. Add onion and cook for 5 minutes, stirring frequently. Add garlic and dried chilli flakes and cook for a further minute.
2 Pour in tomatoes and beans. Bring up to boil, reduce the heat and simmer gently for 10 minutes or until mixture has thickened and sausages are cooked, stirring often.
3 Meanwhile, cook fusilli in a large saucepan of lightly salted boiling water according to packet’s instructions. When pasta is al dente, drain well.
4 Tip pasta into frying pan with sausage. Stir well to coat and season. Spoon onto plates and sprinkle with Parmesan and basil leaves, if using.