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One Pan Sausage Pasta  HT  MC  English   25mins

  

 

A quick and simple recipe using Chipolatas courtesy of www.britishsausageweek.com.  It's very economical too.

 

Serves 4     Hot  Pork  Vegetables  Pasta  Pulses  Main Course  Eggless  England  British  Europe

 

Photographer: Steve Lee

 

Ingredients

450g/1lb Pork Chipolata sausages
550g jar (approx) tomato pasta sauce
225g/8oz Quick-cook penne pasta
450ml/15fl.oz.) water
415g tin (approx) baked beans
200g tin (approx) sweetcorn
1 Courgette, thinly sliced
50g (2oz) Low-fat Cheddar cheese, grated

 

Instructions

1. In a large non-stick saucepan, dry fry the chipolata sausages for 4-5 minutes until browned.

2. Add the tomato pasta sauce, quick-cook penne pasta, water, baked beans, sweetcorn and courgette.

3. Stir gently, bring to the boil, cover and simmer for 15-20 minutes, until pasta is tender and soft.

4. Top with the grated Cheddar cheese.

Serve with garlic bread and a large mixed salad.
 

 

More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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