Over the years of writing this blog post I’ve written a lot of pasta recipes. I’ve made everything from seafood pasta to chicken pasta and of course bolognaise. The other day I realised that I have never made a sausage pasta. Now I have a pasta sauce recipe on my blog I decided to make it for this recipe. It was delicious and of course I had to share the recipe with you.
What are your favourite sausages? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable grater
- Large frying or saucepan
- Tablespoon
- Teaspoon
- Blender
- Baking tray
Ingredients
- Onion x 1
- Garlic x 2 cloves
- Carrot x 1
- Courgette x 1
- Red pepper x 1
- Tinned tomatoes x 1
- Chicken or vegetable stock or bone broth x 200mls
- Tomato puree x 2 tbsp
- Tamari x 2 tbsp
- Bay leaves x 2
- Fresh oregano x 1 small handful or 2 tsp dried
- Salt and pepper to taste
- Sausages x 8
- Oil
Method
- Preheat the oven to 200°C or gas mark 6.
- Pierce the sausages with the knife.
- I like to pierce them about three times on two sides of the sausages.
- Put the sausages into the baking tray and cook for 25 – 30 minutes.
- Or until golden brown.
- They may need turning half through the cooking process.
- Peel slice and dice the onion and garlic.
- Next peel and grate the carrot and courgette.
- Cut the top from the red pepper.
- Remove the core and the stalk.
- Slice and dice the flesh.
- Put a large pan onto a high heat on the hob and add oil to the base.
- When the pan is hot, add in the onions and fry until they start to soften.
- Next add in the garlic until it start to turn slightly golden brown on the outside.
- It should only take about 30 seconds to a minute.
- Now add in the grated courgette and carrot and fry until it starts to warm through.
- Again this should only take about 30 seconds to a minute.
- Pour over the tomatoes and pour the stock into the empty tomato tin.
- Pouring the stock into the empty tin will help to get rid of any juice around the outside.
- Stir all the ingredients together and add in the tomato puree and tamari.
- Add in the oregano and bay leaves.
- Sprinkle over salt and pepper to taste.
- Bring these ingredients to the boil, then turn the heat down to low.
- Leave to simmer for about 20 – 30 minutes.
- The sauce should resemble a jam like texture at the end.
- When it looks jammy remove from the heat and leave to cool.
- Once cool enough to touch add the sauce to the blender.
- Add in the coriander and blend all of these ingredients together.
- Put the sauce back into the saucepan and heat through.
- Cook the pasta as per the packet instructions.
- Remove the sausages from the oven if you haven’t already.
- Add the sauce to the pasta and stir in.
- Serve with broccoli, peas, green beans or a salad.
- Then enjoy.
Sausage Pasta with Homemade Sauce was a yummy. The recipe was easy to prepare and cook. Although the sauce is slightly time consuming the efforts are worth the results. The sauce could be made in advance and stored in the fridge over night or it can be kept in the freezer as well. Plus this dinner makes lovely leftovers as well. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 