Saucy Sausage Pasta

Serves 4

This family favourite includes a homemade tomato sauce, the basis for many great dishes. Enjoy with pasta, pizza, or your favourite protein.

 INGREDIENTS                                                    

●    3 tablespoons vegetable oil

●      1 large onion

●      1 large carrot

●      1 large stalk of celery

●      2 garlic cloves 

●      2 x 400g tin of tomatoes

●      2 teaspoons tomato purée

●      1 teaspoon dried oregano 

● 1 teaspoon sugar

●      Salt and pepper

●      1 pack vegetarian sausages 1 tablespoon vegetable oil

EQUIPMENT

Knife, chopping board, measuring spoons, wooden spoon, saucepan, frying pan.

ALLERGENS:  Celery

COOKING UP TIP: Double the recipe to make a big batch of the tomato sauce and freeze in portions.

METHOD

STEP 1

Peel the onion and dice finely* Trim the ends of the celery and dice into small pieces (similar size to the onions). Peel the carrots and chop into similar-sized cubes.

STEP 2

Heat 2 tablespoons of the vegetable oil in the saucepan and add the chopped vegetables. Stir well, cover, and cook over a medium-low heat for approximately 10 minutes, stirring often until soft.  

STEP 3

While the vegetables are cooking, place the garlic cloves on a chopping board and squash with the back of a wide-bladed knife; remove the skin and chop finely. Add the garlic to the pan and cook for a minute.

STEP 4

Stir in the tinned tomatoes, tomato purée, oregano and sugar. Bring to a low simmer and cook very gently uncovered for approximately 15-20 minutes. Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn’t catch on the bottom. Season with salt and pepper.

STEP 5

While the tomato sauce is cooking, add 1 tablespoon oil to the frying pan and cook the veggie sausages over a medium heat for approximately 10 minutes, turning frequently until golden brown and piping hot (NB refer to packet for exact cooking time). Transfer to a chopping board and slice into 1cm rounds.

STEP 6

Drain the pasta and stir in the tomato sauce. Gently stir in the cooked sausage pieces. cook for another 2 minutes over a low heat, season and serve.

*To dice an onion using the bridge and claw techniques: carefully cut off the pointed end of the onion on the chopping board. Stand the onion on its flat end. Make a bridge with your fingers and thumb and then cut the onion in half. Peel the papery skin and membrane.  Make a bridge and use the point of the knife to make cuts from just above the root, all the way to the top. Make your fingers into a claw and draw the knife across the onion. This makes small, even-sized pieces.

Source: ‘Food a Fact of Life’:  British Nutrition Foundation