Ingredients:
454g pack sausages (6–8
sausages), separated
2 tbsp vegetable oil
1 medium onion, finely chopped
2 x 400g tins chopped tomatoes
350g/12oz dried penne pasta, or
any other pasta shapes
2 tbsp tomato ketchup
½ tsp dried mixed herbs or
oregano
1 head broccoli (about 350g/12oz),
cut into small florets
Salt and ground black pepper
Method
Squeeze the sausagemeat out of the skins and drop
small pieces straight into a large, deep, non-stick
frying pan, large wide-based saucepan or flame-
proof casserole (it needs to be large enough to
combine all the ingredients, including the pasta and
water).
Add a tablespoon of the oil and cook the
sausagemeat for 3 minutes over a high heat, or until
beginning to brown, stirring regularly. Add the
remaining oil and onion and cook together for 3
minutes more, or until the onion is softened and the
sausage pieces are lightly browned, stirring regularly.
Add a little more oil if needed.
Add the tinned tomatoes, 700ml water, the pasta,
ketchup and mixed herbs. Cover with a lid and bring
to a simmer. Then, reduce the heat and simmer
gently with the lid on for 15 minutes, or until the pasta
is tender and the sauce is thick, stirring regularly. Stir
more often towards the end of the cooking time so
the pasta doesn’t stick to the pan. Adjust the
seasoning with salt and pepper to taste.
Just before the pasta is ready, place the broccoli in a
microwave-proof dish, add 3 tbsp water, cover and
cook on high in a microwave for 5–7 minutes, stirring
after 3 minutes, or until tender. (Alternatively, boil in a
saucepan of water on the hob.) Serve the broccoli
alongside the pasta.
One-pan sausage pasta
Cooking at home!!
Tip: Use any kind of sausages. You can use tomato purée instead of the tomato
ketchup, if you like. If you don’t have a large enough pan, cook the pasta separately
and serve the sausage sauce over it at the end. If cooking without the pasta, the
sausage sauce shouldn’t need any additional water and the cooking time can be
reduced to around 10 minutes.