It really doesn’t sound much, and neither did my family when I had concocted it on a whim when I didn’t know what to cook. It usually works like that, and its usually how I find some of my new favourites. Since it has become a regular on our weekly menu, I thought I’d share it with you guys. I hope you like this as much as you did my previous – Chicken,Bacon & Leek pie.
- 8 sausages
- 4 rashers of Bacon
- Closed cup mushrooms
- 1 Onion
- 1 Pepper
- 500g Pasata
- Crushed garlic
- Cherry Tomatoes
- 4 Cups of fusilli
- Grated Parmasan to taste
Put a large saucepan of water on to boil. Sprinkle some salt, as this will keep your pasta from sticking.
Fry your sausages on a low heat, preferable in a wok if you can. You don’t need to add any oil as they’ll produce plenty of fat anyway. Make sure you’re turning them regularly.
Cut up your Bacon in to small cubes. I like to have my Bacon small, as your sausages will be large chunks. Once cut, fry in a saucepan until crispy.
Dice up your onion, pepper and mushrooms. Again, cut how you wish but I prefer to keep them small.
Now go back to your sausages. They don’t have to be completely cooked, just a little all the way round. Take of the heat and cut each sausage into chunks. Once sliced, put back on the heat.
Once cooked thoroughly, add your bacon as well as your mushrooms and onions.
Put your pasta in for the boil and stir occassionaly.
Add your passata into the wok, along with grushed garlic. Chop your cherry tomatoes into half and add also. I like to add some grated cheese to the mix also, but its all down to taste. Let this simmer and stir.
Once your pasta is cooked, drain and add to the wok. Mix well and try and make sure all the pasta is covered.
Optional – Place in a over proof dish and sprinkle with cheese for a pasta bake. I tend to leave this out as I get farrrr to hungry, but its a great option if you’ve made dinner a tad too early.
Serve with some cheesy garlic bread and side salad if prefered. It is a little filling so just make sure your eyes aren’t as big as your belly.
And there you have it. A very filling, rather easy pasta. And its so easy to swap and change the fillings, great for all those going out of date bits. What do you think? This something you’d enjoy making? I’d love to know your thoughts.