Spicy Sausage & Tomato Pasta
Calories 832 per portion
Fat 20g (11g sat) per portion
Suitable for freezing
Ingredients
- 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
Instructions
- 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.
- 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.
- Meanwhile, cook fusilli in a large saucepan of lightly salted boiling water according to packet’s instructions. When pasta is al dente, drain well.
- 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.
Read Spicy Sausage & Tomato Pasta on the Dairy Diary website
A Dairy Diary recipe.
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