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Pea, Sausage And Tomato Fusilli
1 tbsp vegetable oil
4 large Lincolnshire sausages
2 tbsp olive oil
1 garlic clove, peeled and crushed
1 tin good quality tomatoes, peeled and chopped
75ml boiling water
Vegetable stock cube
1 level tsp caster sugar
2 sprigs basil, roughly chopped
Sea salt and black pepper
100g cherry tomatoes, cut in half
225g fusilli pasta, cooked
200g frozen peas
Parmesan or cheddar, grated (optional)
Cook the sausages in the vegetable oil until brown and cooked approx 6 - 7 minutes. Heat the olive oil in a saucepan, add the garlic and fry until soft, approx 30 seconds. Add the chopped tomatoes. Dissolve the stock cube in the boiling water and add to the tomato along with the sugar and basil and season with the sea salt and black pepper. Add the cherry tomatoes. Bring to the boil and simmer for 10 minutes. If the sauce becomes too thick add more water as required and adjust the seasoning. Chop the sausages into threes, add to the sauce along with the pasta and frozen peas. Bring to a simmer, making sure that the pasta does not stick at the bottom of the pan. Place in an oven proof dish and you may top the pasta with a little parmesan cheese or grated cheddar and bake in the oven until the cheese is melted, about 5 minutes.
Serve with a salad and garlic and cheese bread.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).