Sausage meat is a flavourful shortcut in this quick ragu that’s also light on calories. Swap in any veggies lingering in the veg drawer in place of the baby marrow.
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Ingredients
- 2 good-quality pork sausages, skin removed and discarded
- 150 g orecchiette pasta (or other pasta shape)
- 1 baby marrow, thinly sliced
- 100 g frozen soffritto mix (an aromatic mix of onion, carrot and celery), blitzed in a food processor to little pieces
- 20 g Parmesan, grated, plus extra to serve
- To serve: fresh basil and extra virgin olive oil (optional)
Instructions
1 Heat a large frying pan over a high heat, add the sausage meat, then reduce the heat to medium and fry, stirring to break up the sausage, for 3 mins until golden. Remove from the pan and set aside.
2 Meanwhile, bring a large pan of salted water to the boil and cook the pasta, according to the pack instructions, adding the baby marrow for the final 2 mins of the cooking time. Drain and reserve about 100 ml of the cooking water.
3 Return the frying pan to the heat, add the soffritto and cook for 5 mins until thawed and softened.
4 Stir in the sausage meat, drained pasta, baby marrow and grated Parmesan, plus enough of the reserved pasta water to make a saucy consistency. Season with salt and pepper to taste.
5 Serve in bowls, with an extra grind of black pepper, with extra Parmesan, fresh basil and a slick of olive oil, if you like.
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Feature Image: Woman&Home
