keith’s sausage with pasta

1 serving

2 Sicilian style sausages, meat removed from skins
½ shallot or small onion finely chopped
Clove of garlic finely chopped
½ celery stick finely chopped
¼ red pepper finely chopped (use the top and bottom)
½ carrot, finely chopped
Splash of white wine (optional)
100ml chopped tomatoes (use tinned and only use the tomato; save the juice for more fluid if necessary)
100ml veg stock
Sprinkling of dried mixed herbs &/or Italian herbs &/or Oregano to taste (also see below)
Fresh Basil
Black pepper to taste
2 tbsp Light olive oil
75g (give or take) Penne, Conchiglie, Orzo (50) or Farfalle pasta

Slowly sauté the shallot or onion, celery, red pepper and garlic in the oil for 5 – 8 mins.

Add the sausage and break it up into fine pieces. Cook for a further 5 mins.

Add the wine (if using), stock, tomatoes and herbs. Mix together and simmer, covered, for 10 mins.

When cooked through and melded check amount of sauce. If too dry add some tomato juice or stock. If too much then simmer without a lid for a short time.

You need enough stock to keep the sausage mixture moist but not runny when adding the pasta. Set aside for later or use when pasta is cooked.

Whilst the above is simmering cook the pasta according to the instructions on the packet. Drain well so as to lose the cooking liquid in the pasta tubes.

When cooked al dente, add the pasta to the sauce together with the torn basil leaves. Stir through and serve on warm plate

Tip: You could use the pasta water to moisten the sauce further rather than the tomato juice or stock.

You may also add or substitute some of the following
Chilli flakes
Mushrooms, finely chopped
Carrot, grated or finely chopped

Fibre, 2.3g; Carbs 54g; Cals, 267