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

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.

Read Spicy Sausage & Tomato Pasta on the Dairy Diary website