Saturday, 2 April 2016

Tasty smoky sausage pasta (Slimming World friendly)

I have used sausages to make a pasta sauce for many years but that was with full fat Italian style sausages which aren't Slimming World friendly but now I discovered HECK chicken smoky paprika sausages and they are so tasty you can make a pasta sauce and you don't need to use any other herbs or spices at all as they contain garlic, paprika and seasonings already. The sausages are 1/2 syn for 2 and there are 10 in a pack so as it serves four works out as about 1/2 syn per portion.

This recipe serves four generously and was a big hit with my family and was pretty quick to make too so would make a great easy after work dinner.


Tasty smoky paprika sausage pasta

1 pack HECK smoky paprika sausages (skins removed)
1 large onion (chopped)
1 red pepper (diced)
1/2 pint chicken stock
1 carton passata
1 bag washed baby spinach
3 mugs dried penne pasta
low calorie spray oil


Spray a large pan or wok with some spray oil and add the sausages and cook over a medium heat you will need to keep stirring to break up the sausages till they resemble lumpy minced beef it does take a couple of minutes but keep going! Add the onion and red pepper and keep cooking until the onion is soft then add the passata and stock then bring to the boil, reduce the heat and simmer for about 20 minutes until the sauce has reduced and is thicker.

Cook the pasta in plenty of boiling salted water until done then drain and add to the sauce then put in the entire bag of spinach. It will look like a LOT of spinach but keep stirring the pasta and spinach together and after a few minutes the spinach will wilt into the pasta.


Serves 4 generously at 1/2 syn per portion



5 comments:

  1. Sounds lovely Vicki :), I'll be trying this for sure. When I use the Heck Chicken sausages after skinning them I usually cut each one into 4, roll into a ball and fry off in Frylight before adding to the dish.

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  4. This recipe was delicious and it looked exactly like yours. Thank you

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