Speedy Sausage Pasta

lakettle — Mon, 13 Apr 2020 16:44:28 +0000

As you will have seen in many of the other recipes on my site, I love using sausage meat as a cheap, quick and easy way to make a filling and tasty tea and this recipe is exactly that. Whacking everything into a blender right at the start means both minimal chopping and means that rustling up this dish doesn’t take much longer than cooking the pasta. This is also a great dish to make for little ones as blending everything disguises many of the veggies that you may find hard to get into their meals usually and you end up with a bolognese type texture for the sauce which always goes down a storm.

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!

https://skinnykitchensecrets.com/wp-content/uploads/2020/04/My-Movie.mp4

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

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.
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.
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.
Pop the pasta on to cook.
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).
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.
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.
Drain the pasta and add to the sauce, stirring to combine. Serve with an extra sprinkle of Parmesan.

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Speedy Sausage Pasta