Forget grilling snags or boiling spaghetti, this recipe is a game-changer. You squeeze the sausage filling into the pan, fry it up, then add tomato paste, cherry tomatoes and water. When it boils you pop the pasta in, too, giving it a cook and a stir. You’ll never go back!
Ingredients
Method
Squeeze sausage filling from skins into bite-sized pieces, directly into a large saucepan. Add onion, oil and rosemary and cook over high heat for 7 minutes, stirring occasionally, until sausage has browned.
Stir in relish, tomato paste and cherry tomatoes. Add water and bring to boil. Stir in pasta and cover with a lid. Cook for 18 minutes, stirring every 4-5 minutes, or until pasta is al dente. Season. Serve with parmesan and parsley.
You might also like:
Beef and rosemary sausage rigatoni
Sausage rolls with sage, apple and pistachio
Easy step-by-step Italian beef sausage macaroni
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!