I always head down the ‘world foods’ aisle in my local supermarket whenever I’m in need of a spice refill (you get twice as much for half the price just one aisle away from all the regular supermarket range!) Many a time I’ve walked down there and looked at the polish food range and all the lovely meaty goodness they have on offer but I’ve never know what to try. Then I came across a recipe online that used one of these lovely sausages and so I thought I would give it a try. This recipe is therefore a bit of an adaptation of the original using a few more bits an pieces to bulk it out and make it even tastier. The sausage I used in this recipe was from Tesco and is a lovely smokey delight. I always though smoked sausages would be a bit pointy but when I worked it out it was actually way less than I anticipated meaning a very filling, low sp dish!
Recipe adapted from kevinandamanda.com ‘Spicy Sausage Pasta’
Serves 2 = 11sp (previously 10pp) each
140g (2 x) Hunter Sausages, halved and sliced (they come in a pack of 4 so you can always freeze the other two)
1 large onion, finely diced
2 garlic cloves, crushed
1 pepper (any colour), diced
1 chilli, finely chopped
450ml chicken stock (made from 1 cube)
1 tin of chopped tomatoes
½ tsp smoked paprika
½ tsp crushed chillies
½ teaspoon salt and black pepper
4 x tbsp single cream
80g pasta, whatever shape you fancy, I’ve used macaroni and conchiglie and both were delicious
2 spring onions, finely sliced
30g half fat cheddar (or 1 slice of text mex chilli cheese grated)
Take a large saucepan, spray with 1kal and pop in the sausage, onion, pepper and chilli. Fry for around 5 minutes then pop in the garlic and cook for another minute. Then throw in the chicken stock, tomatoes, paprika, crushed chillies, salt and pepper and cream, stir and then add your pasta.
Making sure the sauce is covering the pasta, bring the sauce to the boil and then simmer for around 15 minutes (until the pasta is cooked through). Keep an eye on the sauce and add a little water if you think the pasta is too uncovered.
Once cooked, stir through your spring onions and pop into a baking dish. Top with your cheese and bake in the oven for however long you like it. I like mine all melty so I go with about 6 minutes but if you want it nice and baked go with about 10. Pop a nice green salad on a plate and serve!