Sizzled sausage pasta (BBC Goodfood) - with a few adaptions

Ingredients

• 400g pasta shapes
• 6 good-quality sausages
• approx 8-10 sun-dried tomatoes
• any chopped fresh herb of choice 
• 1 onion diced 
• 2 tablespoons of grated parmesan

1. Spray a little olive oil into the pan (ideally the oil from the sun-dried tomato jar, decanted into your oil sprayer as it is so yummy!). Chop and fry off onion. Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks. and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they're crumbly and golden. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through. 

   

2. Cook the pasta in boiling water according 10 mins chopped fresh herb of choice, 100g per person.    

 

3. When the pasta is ready, drain it well and toss into the sausage mixture with any chopped fresh herb of choice and a couple of tablespoons of grated parmesan and some freshly ground black pepper. Make sure everything is well mixed and coated with the oil. Serve straight from the pan. 

 

 

Per serving

755 k calories, protein 28g, carbohydrate 86g, fat 38 g, saturated fat 10g, fibre 5g, salt 3.24 g 

(original link)

Frying-pan sausage hotpot (adapted from good food)

(original link)

Ingredients

• 1 tbsp vegetable oil
• 6 plump good-quality sausages with herbs (1x400g pack)
• splash of port
• 175ml vegetable stock
• 3 tbsp caramelised red onions (I used extra special onion chutney from ASDA when I did this recipe)
• 400g pack long-life potatoes (or standard potatoes are fine, sliced & par-boiled for 10 to 15 mins and then sliced are fine)
• A scattering of rocket/watercress
• Optional vegtable additions: half an onion and or sweet pepper diced and added to the pan when the sausages are cooking 

1. Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 minutes, turning them often. Turn the grill to high. Splash a couple of tablespoons of port into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 minutes, so it thickens a little and turns into a rich gravy. Remove from the heat.
2. Spread the potatoes so they roughly cover the sausages and gravy and scatter some grated cheese and some rocket/watercress over the top. Put the frying pan under the grill for about 8 minutes until the potatoes turn crisp and golden. Serve while bubbling and hot - there is no need to add seasoning. 

 

Debbie & Andrew's Scicilian Sausage Pasta Bake

 

I came across this company at the Good Homes Show in Earls Court a few years ago. They were handing out sausage samples on sticks, my friend Tuely and I kept going back for more as they were honestly the most delicious sausages we had ever had. We both bought lots of sausages that day from Debbie & Andrew's. When I got home I went to their website and found that they kept their own recipe log of recipes they had been sent on there. I liked the look of this one and so printed it out. It is now one of our favourites and always goes down very well.

I would also like to thank this recipe as it is responsible for me finally mastering tomato pasta sauce from scratch so I love it on too levels as it is due to this recipe that I have managed to create my own recipes such as my leftover pasta (with ham)  .

Hope you enjoy!