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Spicy Sausage Pasta

Name: Spicy Sausage Pasta
Prep time: 10 Minutes
Cook time: 20 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 400g cherry tomatoes; 4 garlic cloves, sliced; 3 tbsps olive or rapeseed oil; 300g pack Linda McCartney’s 6 Vegetarian Sausages; 2 courgettes, trimmed and sliced; Pinch of salt; 300g elicoidali pasta tubes; Handful basil leaves

preparation 10 Minutes
cook time 20 minutes
Serves 4

Ingredients Method

400g cherry tomatoes
4 garlic cloves, sliced
3 tbsps olive or rapeseed oil
300g pack Linda McCartney’s 6 Vegetarian Sausages
2 courgettes, trimmed and sliced
Pinch of salt
300g elicoidali pasta tubes
Handful basil leaves

Preheat the oven to 200˚C/Fan 180˚C/Gas 6. Toss the tomatoes, garlic and 2 tbsps oil in a roasting tin; season. Remove the packaging and film from the sausages but leave in the foil tray. Put the roasting tin and foil tray in the oven for 15 minutes, giving each one a toss halfway through.

Heat the remaining 1 tbsp oil in a large non-stick frying pan and fry the courgettes with the pinch of salt for about 8 minutes, turning regularly until golden. In a separate pan of boiling water, simmer the pasta for 10-12 minutes then drain, reserving a cup of pasta water.

Remove the courgettes from the frying pan and set aside on a plate. Slice the sausages and add to the pan, frying for a couple of minutes, then tip in the pasta, tomatoes, any roasting juices, 2-3 tbsps pasta water and the courgettes. Toss together briefly and serve scattered with basil leaves.

Print Recipe

Ingredients

400g cherry tomatoes

4 garlic cloves, sliced

3 tbsps olive or rapeseed oil

300g pack Linda McCartney’s 6 Vegetarian Sausages

2 courgettes, trimmed and sliced

Pinch of salt

300g elicoidali pasta tubes

Handful basil leaves

Method

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