Caporegime
Doppleganger alert! 
Figured I might share this recipe I devised and delivered up over the weekend.
Spicy Sausage Pasta
Serves: 4 large portions
500g fresh pasta of choice (I used fusilli)
8/6 (dependant on size) sausages of choice (I used Sainsbury's Taste The Difference Chilli & Corriander Sausages)
2 large courgettes, sliced into 1/4 inch slices
500g mushrooms of choice, sliced
1 yellow pepper, sliced
1 red pepper, sliced
500g plum tomatoes, quartered
1 red onion chopped
6 cloves of garlic chopped
5g chicken stock/gravy granules (I used Knorr)
10 fresh basil leaves, chopped
Dried chilli flakes
60g grated parmesan cheese
I found using 1 large wok and 1 large (2 litre I think) pasta pot works great, minimal washing up.
Fry the sausages in the wok with a little oil until brown all over, and set aside.
Fry the onion and garlic in the wok until tender, add more oil if needed.
Add mushrooms and courgette and fry for 4 minutes.
Add peppers, tomatoes and basil.
Slice now slightly cooled sausages into 1/2 inch slices.
Add chilli flakes, chicken stock granules, parmesan and 40ml of oil and mix well.
Re-add sausages and simmer, whilst preparing the pasta as per the instructions (about 5 minutes).
Drain pasta and return to pasta pot. Add contents of wok to pasta pot and stir well.
Serve and enjoy
Had on Saturday and leftovers for lunch today, thumbs up from me and the missus.
Figured I might share this recipe I devised and delivered up over the weekend.
Spicy Sausage Pasta
Serves: 4 large portions
500g fresh pasta of choice (I used fusilli)
8/6 (dependant on size) sausages of choice (I used Sainsbury's Taste The Difference Chilli & Corriander Sausages)
2 large courgettes, sliced into 1/4 inch slices
500g mushrooms of choice, sliced
1 yellow pepper, sliced
1 red pepper, sliced
500g plum tomatoes, quartered
1 red onion chopped
6 cloves of garlic chopped
5g chicken stock/gravy granules (I used Knorr)
10 fresh basil leaves, chopped
Dried chilli flakes
60g grated parmesan cheese
I found using 1 large wok and 1 large (2 litre I think) pasta pot works great, minimal washing up.
Fry the sausages in the wok with a little oil until brown all over, and set aside.
Fry the onion and garlic in the wok until tender, add more oil if needed.
Add mushrooms and courgette and fry for 4 minutes.
Add peppers, tomatoes and basil.
Slice now slightly cooled sausages into 1/2 inch slices.
Add chilli flakes, chicken stock granules, parmesan and 40ml of oil and mix well.
Re-add sausages and simmer, whilst preparing the pasta as per the instructions (about 5 minutes).
Drain pasta and return to pasta pot. Add contents of wok to pasta pot and stir well.
Serve and enjoy
Had on Saturday and leftovers for lunch today, thumbs up from me and the missus.