| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 150 |
g |
Pasta shapes |
| 6 |
|
Sun-dried tomatoes; (not in oil) |
| 100 |
ml |
Boiling water |
| 1 |
ts |
Olive oil |
| 250 |
g |
Spiced pork sausages such as Lincolnshire; cut into pieces |
|
|
; or Cumberland, (leave one whole) |
| 1 |
|
Orange pepper |
| 2 |
|
Garlic cloves |
| 2 |
|
Sprigs fresh rosemary or thyme |
| 300 |
ml |
Passata or creamed tomatoes |
| 50 |
g |
Frozen peas |
| 1 |
sm |
Bunch fresh parsley |
| 1 |
sm |
Block fresh Parmesan |
INSTRUCTIONS
1 Cook the pasta in a large pan of boiling, salted water. Pour the boiling
water over the sun-dried tomatoes and set aside for 4-5 minutes.
2 Heat the oil a large saute pan. Cut the sausages into pieces, add to the
pan and cook for 1-2 minutes.
3 Halve the pepper, remove the core and cut the flesh into 5mm/ 1/4"
strips. Add to the sausage pan and cook for 2-3 minutes until beginning to
soften. Thinly slice the garlic, add to the pan and cook for 1-2 minutes.
4 Drain the tomatoes, reserving the soaking liquid; finely chop the flesh
and stir into the pan with the soaking liquid and passata and herbs.
5 Bring to the boil and simmer for 2-3 minutes until the sausage is cooked
through; season to taste. Add the peas to the pasta pan and cook for a
minute or so until just tender. Finely chop the parsley and grate the
Parmesan.
6 Drain the pasta well and return to the pan. Stir in the sauce, tossing
well to mix. Spoon into serving bowls and sprinkle over the parsley and
Parmesan.
Converted by MC_Buster.
Per serving: 70 Calories (kcal); 3g Total Fat; (32% calories from fat); 3g
Protein; 10g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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