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Pasta rags with speedy sausage sauce
Serves 4 | prep 20 mins | total time
Pasta rags with speedy sausage sauce
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Serves 4 | prep 20 mins | total time
This speedy midweek meal uses lasagne sheets torn up to make pasta 'rags'
Rate
Nutritional information (per serving)
Calories
502Kcal
Fat
19gr
Saturates
6gr
Carbs
58gr
Sugars
4gr
Fibre
7gr
Protein
25gr
Salt
0.6gr
Ingredients
- ½ tbsp olive oil
- 4 chunky pork sausages, we used Taste the Difference Cumberland
- 1 tsp fennel seeds
- 2 garlic cloves, crushed
- 200g chestnut mushrooms, sliced
- 175g ripe tomatoes, roughly chopped
- 100ml white wine or chicken stock (using 1⁄4 cube or stockpot)
- 16 dried lasagne sheets (or use any dried pasta)
- 200g edamame or podded broad beans
- 60g wild rocket (or use 100g spinach plus a handful of basil)
- 20g grated Parmesan, plus extra to serve
Step by step
- Heat the oil in a wide pan and squeeze in the sausage meat, discarding the skins. Fry on a high heat for 3 minutes, stirring to break up any large chunks, until it starts to brown. Add the fennel seeds, garlic and mushrooms and cook for 2 minutes, then mix in the tomatoes and cook for another 2 minutes, still on a high heat. Pour the wine or stock into the pan and simmer the sauce briskly.
- Meanwhile, boil the lasagne sheets until tender, adding the edamame or broad beans to the pan for the final 2-3 minutes of cooking. Drain, reserving a cupful of the cooking water. Return to the pan, roughly tearing up the lasagne sheets, or snipping into strips with scissors. Add the rocket, Parmesan and the sausage sauce. Mix well, adding a little of the reserved starchy pasta water to give a consistency that clings to the pasta. Serve topped with extra Parmesan.
-
Tip Make it vegan
Start by frying the fennel seeds, garlic, and mushrooms, then add a 380g carton of cooked lentils, drained. Follow the rest of the recipe using veggie stock and egg-free pasta. Omit the Parmesan.