WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 16 points or 507 cals, 19.9g fat, 58.7g carbs, 18.7g protein

INGREDIENTS

• 240g pasta, dried
• 1 tsp olive oil
• 4 x spicy sausages (I use the hot honey and nduja sausages from Aldi), skin removed
• 1 small red onion, peeled and finely diced
• 4 garlic cloves, peeled and finely minced
• 2 tbsp tomato purée
• 50ml vodka
• 200ml water
• 1 tsp sugar
• 2 tsp Italian seasoning
• 100ml Elmlea single cream
• 30g Parmesan, grated
• Handful fresh basil, roughly shredded
• Salt and pepper
• Chilli flakes (to taste)

METHOD

1. Cook the pasta according to the packet instructions.
2. Then spray a large pan with 1kal and add the olive oil too. Add the skinned sausages and begin frying, breaking up with the spoon as they cook.
3. Add the onion and fry for 3-4 minutes then add the garlic frying for another minute.
4. Add the tomato purée, fry for a minute and then add the vodka. Simmer until reduced by half and the alcohol has burned away then add the water, sugar and Italian seasoning. Simmer the sauce for 5 minutes until it starts to thicken.
5. Add the cream, simmer for a minute and the add the pasta with a splash of pasta water. Simmer until the sauce has thickened and coats the pasta nicely.
6. Add the Parmesan and basil. Season with salt and pepper to taste and add chilli flakes if you like a little heat.

Enjoy!

As always, if you like my recipes don’t forget my cookbook ‘Slimming Kitchen Secrets’, which includes over 80 delicious easy healthy recipes, is available now!

The post Spicy Vodka Sausage Pasta first appeared on Slimming Kitchen Secrets.

The veggies I’ve included below make for a lovely dish however if you have any other veggies, feel free to experiment. I’ve also flavoured the dish with one of my favourite combos, paprika and fennel but if you prefer other spices, feel free to mix things up!

I’ve made a little video to go along with this recipe, I hope you find it useful!

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 12 points or 396 cals, 5.5g fat, 59.6g carbs, 23.1g protein

Ingredients

1 onion, roughly chopped

1 pepper, deseeded and roughly chopped

1 chilli, roughly chopped

1 carrot, peeled and roughly diced

3 cloves of garlic, peeled and roughly chopped

4 x reduced fat pork sausages, sausage meat removed from skin and skin discarded

2 tsp fennel seeds

2 tsp paprika

240g pasta, dried

1 tbsp tomato puree

125ml white wine (optional)

400g tin of chopped tomatoes

1 chicken stock cube, crumbled

15g Parmesan cheese, grated plus extra for sprinkling

Sprinkle of chilli flakes (to taste)

Low calorie cooking spray

Salt and black pepper

Method

1. Blend the vegetables and garlic until you have a relatively smooth paste. Add the sausage meat to the blender and pulse until the sausage is combined with the vegetables.
2. Spray a large, non-stick saucepan with low-calorie cooking spray and add the contents of the blender, beginning to fry over a medium heat.
3. Grind the fennel seeds in a pestle and mortar until they are a fine powder, then add the paprika and ground fennel to the pan. Season with salt and pepper and a splash of water if the pan gets a little dry.
4. Pop the pasta on to cook.
5. Add the tomato purée to the sauce with the wine, if you are having it. Stir to combine and simmer for a few minutes (to reduce the wine if you have added it).
6. Add the chopped tomatoes to the pan. Crumble the chicken stock cube into the tomato tin, fill with boiling water and stir to dissolve, then add to the pan.
7. Let the sauce simmer for 10 minutes until it starts to reduce and thicken and then add the grated Parmesan and chilli flakes. Season to taste.
8. Drain the pasta and add to the sauce, stirring to combine. Serve with an extra sprinkle of Parmesan.

The post Speedy Sausage Pasta first appeared on Slimming Kitchen Secrets.