At around £1.20 a head to make, this comforting pasta recipe will satisfy the hungriest of appetites without breaking the bank.
- 6 good-quality pork sausages
- 400g can cherry tomatoes
- A handful fresh sage, roughly chopped
- 1 tbsp olive oil
- 350g pasta shapes
- Parmesan or Grana Padano, grated, to serve
- A few whole sage leaves fried in oil, to serve
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Slit 6 good-quality pork sausages lengthways and remove and discard the skins. Break the meat up into rough balls and place in a roasting tin with the cherry tomatoes and scatter with a handful fresh sage, roughly chopped. Drizzle with 1 tbsp olive oil and season.
- 2. Roast in the oven for 20 minutes, until the sausagemeat has cooked through and the sauce has thickened.
- 3. Meanwhile, cook the pasta shapes in boiling salted water, according to the instructions on the packet. Drain, add to the roasting tin
- and toss well with the tomatoes and sausages.
- 4. Season with a good grinding of black pepper and a little sea salt. Serve with some Parmesan or Grana Padano grated over the top and a few whole sage leaves fried in oil until crisp, if you like.
Per serving: 581kcals, 23.4g fat (7.6g saturated), 20.6g protein, 77.1g carbs, 6.5g sugar, 2g salt
When choosing pork sausages, always buy British and choose outdoor reared wherever possible. It may be a little more expensive, but in terms of flavour, texture and the support you’re giving to British farmers, it’s more than worth it.