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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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 2|
|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 %|
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Calories per serving: 669
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