large Lincolnshire sausages
garlic clove, chopped and crushed
tin good peeled and chopped quality tomatoes, 1vegetable stock cube made up with 75ml boiling water
level tsp caster sugar
sprigs basil, roughly chopped
sea salt and freshly ground black pepper
cherry tomatoes, halved
fusilli pasta, cooked
Parmesan or cheddar, grated (optional)
Preheat the oven to 180°C/350°F/Gas Mark 4
Cook the sausages in the vegetable oil until brown and cooked, about 7-10 minutes. Heat the olive oil in a saucepan, and fry the garlic until soft but not coloured.
- Add the tinned tomatoes, cherry tomatoes, stock, sugar and basil. Season well. Bring to the boil and simmer for 10 minutes. If the sauce becomes too thick add more water as required. Chop the sausages into threes and add to the sauce along with the pasta and frozen peas. Bring to a simmer, making sure that the pasta doesn't stick to the bottom of the pan. Place in an oven proof dish, top the pasta with a little grated parmesan cheese or grated cheddar and bake in the oven until the cheese has melted.
- Serve with a salad and garlicky, cheesy bread.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
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Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.