Chicken sausage pasta
Enjoy our chicken sausage pasta for a midweek meal – it's tasty, quick and full of veg, and you can add carrots, sweetcorn or peas to bump the veg count up further, if you like
- Serves: 4 persons
- 1tbsp sunflower oil
- 400g chicken sausage, sliced
- 1onion, chopped
- 1large garlic clove, crushed or finely grated
- 200g roasted red peppers, chopped
- 1tsp ground cumin (optional)
- ½tsp chilli flakes (optional)
- 400g can chopped tomatoes
- 100g spinach
- 500g penne or rigatoni pasta
Step 1Heat the oil in a large lidded frying pan or saucepan over a medium heat and fry the sausage pieces for 4-5 mins until beginning to brown. Tip in the garlic, peppers, cumin and chilli, if using, season well and stir to combine. Cook for 2-3 mins more until fragrant, then tip in the chopped tomatoes and half a can of water. Reduce the heat to a simmer and cook for another 10-15 mins until the liquid has reduced a little and the sausages are cooked through. Add the spinach, stir, cover and cook for 3-5 mins more until the spinach has wilted, then mix to combine.
Step 2Meanwhile, cook the pasta following pack instructions. Drain, reserving a cupful of the pasta water.
Step 3Tip the cooked pasta into the sauce and stir gently to combine. Cook for a 2-3 mins, then stir in some of the reserved pasta water if the sauce needs to be loosened. Serve.