If you don’t fancy the smoked sausage, or can’t find it, you can always replace with another sasuage (just be sure to amend the points accordingly). If you use 8 Heck Chicken Italia sausages instead, this would make the dish 11sp on all plans.

Making for a small person?

This is a really easy recipe to make for kids. Just omit the chillies and salt and add at the end for the adult.

Smart Points and Nutritional Information

Serves 4 = Per Serving

• 13sp on BLUE and GREEN and 7sp on PURPLE (if you use wholewheat pasta)
• 470 cals, 16.9g fat, 53.6g carbs, 21.1g protein

Ingredients

200g smoked pork sausage,  sliced (I got mine in Aldi)

1 large onion, finely diced

2 garlic cloves, crushed

1 pepper (any colour), diced

1 chilli, finely chopped

450ml chicken stock (made from 1 stock cube)

1 x 400g tin of chopped tomatoes

1 tsp smoked paprika

½ tsp crushed chillies

½ teaspoon salt and black pepper

4 x tbsp single cream

240g pasta, whatever shape you fancy (wholewheat if you are on PURPLE)

3 spring onions, finely sliced

80g half fat cheddar, grated

Method

Pre heat the oven to 180c.

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, smoked paprika and crushed chillies and cook for another minute. Add the tomatoes and stock, season with salt and pepper, stir and then add your pasta.

Making sure the sauce is covering the pasta, pop on a lid and 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 cream, simmer for another minute with the lid off and then 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 around 10 minutes but if you want it nice and baked go with about 15. Pop a nice green salad on a plate and serve!

Enjoy!

Print

Hunter Sausage Bake

Serves 4 = Per Serving 13sp on BLUE and GREEN and 7sp on PURPLE (when made with wholewheat pasta) Calories - 470 Fat - 16.9g Carbs - 53.6g Protein - 21.1g

Ingredients

• 200 g smoked pork sausage sliced (I got mine in Aldi)
• 1 large onion finely diced
• 2 garlic cloves crushed
• 1 pepper any colour, diced
• 1 chilli finely chopped
• 450 ml chicken stock made from 1 stock cube
• 1 x 400g tin of chopped tomatoes
• 1 tsp smoked paprika
• ½ tsp crushed chillies
• ½ teaspoon salt and black pepper
• 4 x tbsp single cream
• 240 g pasta whatever shape you fancy (wholewheat if you are on PURPLE)
• 3 spring onions finely sliced
• 80 g half fat cheddar grated

Instructions

• Pre heat the oven to 180c. Fill and boil the kettle.
• 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, smoked paprika and crushed chillies and cook for another minute.
• Next add the tomatoes and stock, season with salt and pepper, stir and then add the dried pasta.
• Making sure the sauce is covering the pasta, pop on a lid and 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 cream, simmer for another minute with the lid off and then 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 around 10 minutes but if you want it nice and baked go with about 15.
• Remove from the oven, plate up and enjoy!

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