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Name: Spicy Sausage Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 150 g Pasta shapes; 1 Orange pepper; 1 sm Bunch fresh parsley; 100 ml Boiling water; 1 ts olive oil; 250 g Spiced pork sausages such as or Cumberland, (leave one; 1 sm Block fresh Parmesan; 2 Sprigs fresh rosemary or; 6 Sun-dried tomatoes (not in; 300 ml Passata or creamed tomatoes; 50 g Frozen peas; 2 Garlic

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INGREDIENTS

150 g Pasta shapes
1 Orange pepper
1 sm Bunch fresh parsley
100 ml Boiling water
1 ts olive oil
250 g Spiced pork sausages ; such as or Cumberland, (leave one
1 sm Block fresh Parmesan
2 Sprigs fresh rosemary ; or
6 Sun-dried tomatoes ; (not in
300 ml Passata ; or creamed tomatoes
50 g Frozen peas
2 Garlic

INSTRUCTIONS

1 Cook the pasta in a large pan of boiling, salted water. Pour the boiling water over the sun-dried tomatoes and set aside for 4-5 minutes. 2 Heat the oil a large saute pan. Cut the sausages into pieces, add to the pan and cook for 1-2 minutes. 3 Halve the pepper, remove the core and cut the flesh into 5mm/ 1/4" strips. Add to the sausage pan and cook for 2-3 minutes until beginning to soften. Thinly slice the garlic, add to the pan and cook for 1-2 minutes. 4 Drain the tomatoes, reserving the soaking liquid; finely chop the flesh and stir into the pan with the soaking liquid and passata and herbs. 5 Bring to the boil and simmer for 2-3 minutes until the sausage is cooked through; season to taste. Add the peas to the pasta pan and cook for a minute or so until just tender. Finely chop the parsley and grate the Parmesan. 6 Drain the pasta well and return to the pan. Stir in the sauce, tossing well to mix. Spoon into serving bowls and sprinkle over the parsley and Parmesan. Per serving: 70 Calories (kcal); 3g Total Fat; (32% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Spicy Sausage Pasta

150 g Pasta shapes
1 Orange pepper
1 sm Bunch fresh parsley
100 ml Boiling water
1 ts olive oil
250 g Spiced pork sausages such as or Cumberland, (leave one
1 sm Block fresh Parmesan
2 Sprigs fresh rosemary or
6 Sun-dried tomatoes (not in
300 ml Passata or creamed tomatoes
50 g Frozen peas
2 Garlic

1 Cook the pasta in a large pan of boiling, salted water. Pour the boiling  water over the sun-dried tomatoes and set aside for 4-5 minutes.    2 Heat the oil a large saute pan. Cut the sausages into pieces, add to the  pan and cook for 1-2 minutes.    3 Halve the pepper, remove the core and cut the flesh into 5mm/ 1/4"  strips. Add to the sausage pan and cook for 2-3 minutes until beginning to  soften. Thinly slice the garlic, add to the pan and cook for 1-2 minutes.    4 Drain the tomatoes, reserving the soaking liquid; finely chop the flesh  and stir into the pan with the soaking liquid and passata and herbs.    5 Bring to the boil and simmer for 2-3 minutes until the sausage is cooked  through; season to taste. Add the peas to the pasta pan and cook for a  minute or so until just tender. Finely chop the parsley and grate the  Parmesan.    6 Drain the pasta well and return to the pan. Stir in the sauce, tossing  well to mix. Spoon into serving bowls and sprinkle over the parsley and  Parmesan.        Per serving: 70 Calories (kcal); 3g Total Fat; (32% calories from fat); 3g  Protein; 10g Carbohydrate; 0mg Cholesterol; 173mg Sodium Food Exchanges:  1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (359g)
Recipe Makes: 2

Calories: 669
Calories from Fat: 324 (48%)

Amt Per Serving		% DV

	Total Fat 36g	48 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 5.3g
Cholesterol 144.8mg		45 %
Sodium 973.4mg		34 %
Potassium 930.9mg		24 %
Total Carbohydrate 55.3g		16 %
	Dietary Fiber 3g	12 %
	Sugars, other 52.3g
Protein 30.8g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 669

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