Spicy Pepper and Sausage Pasta Sauce

This is an easy and quick recipe, delicious with Italian sausages that have been taken out of the casing. You could bulk it out with more veggies such as carrots, baked beans, broccoli florets, chopped green beans or peas, depending on what you have in the house.

500 g sausage meat

2 tbsp olive oil

1 onion, peeled and chopped

1 red pepper, seed removed and finely chopped

1 yellow pepper, seeds remove and finely chopped

3 garlic cloves, peeled and crushed

1 tsp chilli powder

1 tbsp tomato paste

800 ml tin chopped tomatoes

Handful of basil leaves roughly chopped

Salt and ground black pepper

50 g grated hard cheese

600 g dried pasta

Chopped parsley to serve

Green salad and garlic bread to accompany

In a frying pan, add the sausage and stir fry over a medium heat until golden in colour. Break up with a wooden spoon into small pieces whilst it is cooking. Tip the sausage onto a plate covered in kitchen roll to drain off excess fat.

In the same pan, add the olive oil and cook the onion and pepper until the onions are translucent and the peppers tender and slightly brown. Lastly add the garlic, tomato paste and chilli and stir fry for 1 minute.

Add the chopped tomatoes and return the browned sausage to the pan, bring to the boil, reduce the heat and cover and cook for 10 minutes. The sauce should be quite soupy, if it seems a bit thick add a little water or red wine. Cook the pasta according to packet instructions whilst the sauce is cooking. Just before serving, add the basil and grated cheese to the sauce and taste and season if necessary.

Mix together with the drained pasta, serve in bowls with chopped parsley and accompany with a green salad and garlic bread slices.

Print Options:

Spicy Pepper and Sausage Pasta Sauce