Sausage & Tomato Pasta

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I’ve been having reservations about posting this since making it the other day. You see, our “About Us” clearly states that we are “Two students, bored with student food” and this, for all intensive purposes is student food. Maybe it should read “Two students, bored with average student food” as I feel that statement is more accurate.

I guess it all depends on your definition of student food, but to me it screams: quick, bland, microwaved (*shudder*). This recipe certainly is one of those things, in fact the only one that’s never a bad thing: it’s quick, approx 30 mins from cupboard to table. And I guess this is what persuaded me to finally post it – most people, student or not, are after quick eats quite often and this is a particularly tasty one. So let’s drop the pretensions and get on with cooking some straightforward, yumm-o food.

Yumm-o.

It’s a word. Deal with it.

Serves 4 comfortably

Ingredients

4 good sausages, cut into bite-size chunks
1-2 onions, sliced into quarter rings
1 red pepper, diced
2 garlic cloves, crushed/finely chopped
2 tins chopped tomatoes
250g pasta (use more if you want to bulk it up)
few handfuls frozen green beans
good glug white wine vinegar
good glug balsamic vinegar
good glug golden syrup
couple of good squeezes of tomato purée
1 bay leaf
handful fresh rosemary, oregano & thyme, all chopped

optional extras: chilli flakes/powder, cumin, basil, peas, sweetcorn…etc!

Method

Heat oil in a large saucepan/deep frying pan over a high heat. Add the golden syrup and brown your sausages. After 5 or so minutes add the onion, then after a further 5 minutes lower the heat to medium and add the garlic. Cook for a further couple of minutes.

Pour in the white wine vinegar (say 50ml) and reduce for a few minutes before adding the tinned tomatoes, purée, bay leaf, rosemary, oregano, thyme and a glug of balsamic (say 25ml). Season well. Put the kettle on (3/4 full should be ample) and when boiled add the water to another saucepan before throwing in your pasta. Add plenty of salt and a glug of oil and cook as per instructions on packet. Check hardness every so often – there’s nothing worse than mushy pasta!

Reduce the sauce for 15 minutes, tasting regularly to see if anything needs adjusting. Add the pepper and green beans and continue to cook until both tender (approx. 5 minutes). Drain the pasta and add to the sauce, give a really good stir to coat as much of the pasta as possible. I used fusili (not out of choice, just out of the fact that’s what was in the cupboard – I’m no pasta anorak!) and it works quite well as the thick sauce gets in all the spiral grooves.

Serve, topped with a little cheese, another splash of balsamic and maybe some fresh green herbs of your choosing. Just watch out for that bay leaf!

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