Pea, Sausage And Tomato Fusilli

Ingredients

1 tbsp vegetable oil
4 large Lincolnshire sausages
2 tbsp olive oil
1 garlic clove, chopped and crushed
1 tin good quality tomatoes, peeled and chopped
75ml boiling water
Vegetable stock cube
1 level tsp caster sugar
2 sprigs basil, roughly chopped
Sea salt and freshly ground black pepper
100g cherry tomatoes, cut in half
225g fusilli pasta, cooked
200g frozen garden peas
Parmesan or cheddar, grated (optional)

Nutrition

PER SERVING (4) 215 kcalories, 13g protein, 24g carbohydrates, 11g fat, 4g saturated fat, 5g fibre, 7g sugars, 0.12g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, calcium magnesium, iron, potassium, zinc, allicin plus other antioxidants in the herbs.

Method

Cook the sausages in the vegetable oil until brown and cooked approx 6 - 7 mins. Heat the olive oil in a saucepan, add the garlic and fry until soft, approx 30 secs. Add the peeled and chopped tomatoes. Dissolve the stock cube in the boiling water and add to the tomato along with the sugar and basil and season with the sea salt and black pepper. Add the cherry tomatoes. Bring to the boil and simmer for 10 mins. If the sauce becomes too thick add more water as required and adjust the seasoning. Chop the sausages into threes, add to the sauce along with the pasta and frozen peas. Bring to a simmer, making sure that the pasta does not stick at the bottom of the pan. Place in an oven proof dish and you may top the pasta with a little parmesan cheese or grated cheddar and bake in the oven until the cheese is melted, about 5 mins.
Serve with a salad and garlicky, cheesy bread.

Serves 4