Smoked Sausage and Veggie Pasta
Over a year ago
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Ingredients
- 1 clove of garlic, chopped
- 1 medium onion. cut into chunks
- A pinch of chilli flakes
- A pinch of italian seasoning
- 1 red pepper. chopped
- 1 yellow pepper. chopped
- A handful of mushrooms, chopped
- 1 Mattesons smoked pork sausage, sliced into coins
- 1 courgette, thickly sliced (optional)
- 1 Jar of tomato pasta sauce (any kind you like!)
- 1 drizzle of balsamic vinegar
- 1 good glug of olive oil
- 150-175g Dried pasta (any kind you like, I love Penne)
- 1 pinch of salt
Accompaniment
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Description
An ex boyfriend made this for me once, and I always cook it when friends are coming around for dinner on cold, wintry nights.
Method
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1
Heat the olive oil in a large pan. Add the chilli flakes, chopped garlic, italian seasoning and onion with a drizzle of balsamic vinegar. Cook over the lowest heat for 5 minutes or until the onions are translucent and the balsamic has formed a sticky glaze.
Whilst the onions are cooking add the pasta to a large pan of salted, boiling water and cook for the time stated on the packet.
Take the onions off the heat and wait until the pasta has 5 minutes left to cook.
Return the onions to the heat, add chopped peppers, courgette and mushrooms to the pan. Cook over a very low heat for 5 minutes, stirring constantly. The vegetables should retain their crunch to make the pasta super tasty!
Whilst the veggies are cooking, microwave the smoked sausage (usually 1 minute in an 850w oven).
Carefully remove the sausage from the bag, leave to cool for a second and then slice into thick coins. I prefer to slice into coins and then half these to make more manageable chunks, and make the sausage go further.
Add the sausage to the vegetables, and pour in tomato pasta sauce of your choice (any of Jamie Oliver's range are great - particularly his tomato and olive sauce).
Heat for 5 minutes or so on the lowest setting. Drain the pasta and leave to rest for a minute before adding it to the sausage mixture. Stir well and leave to heat through, allowing all the flavours to combine, on a low heat setting for 5-10 mins. You'll need to keep an eye so that it doesn't stick!
Serve in rustic bowls, perhaps with some crusty bread and a nice glass of red! Mmmmmmmm
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