Sausages made easy, delicious and cheesy
Easy peasy sausage, tomato and mozzarella pasta
In this tasty pasta dish you add the stock gradually as the pasta cooks, just like making a risotto. This absorption method is a classic Italian way to cook pasta to give it a rich and creamy texture but without adding cream. As a bonus it is also a very adaptable recipe – try swapping the sausages for tinned tuna fish, or use sweetcorn in place of the peas, or spice it up with a few dried chilli flakes.
- 6 good quality pork sausages
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 350g dried short pasta (i.e fusilli or penne)
- 1 Kallo Tomato and Herb Stock Cube, dissolved in 500ml boiling water
- 250g cherry tomatoes, quartered
- 200g frozen peas
- A small bunch basil, chopped
- 1 ball mozzarella, diced into 1cm cubes
- 25g freshly grated parmesan
- Salt and freshly ground black pepper
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How to make
- Cook the sausages until crisp and golden, either by frying or grilling until cooked through. Chop into bite sized pieces and set aside.
- Add the oil to a heavy based saucepan with a lid and fry the garlic over a low heat for just a minute, taking care it doesn’t burn. Add the dry pasta and stir fry for a further minute to coat each piece in oil. Pour in two thirds of the stock, stir well, cover and simmer for 10 minutes.
- Remove the lid and stir through the tomatoes, peas and cooked sausages. Keep cooking, stirring frequently, until the pasta is al dente, about another 5 minutes, adding the rest of the stock bit by bit as necessary. Season to taste with salt and pepper.
- Spoon into bowls and serve scattered with the basil, diced mozzarella and parmesan.