A satisfying sausage supper perfect for warming up on winter evenings – you can make it with veggie or meat sausages, and scale the spice up or down depending on your family’s tolerance. When it comes to comfort food, ribbons of tagliattelle slathered in a creamy yet spicy sauce bustling with vegetables and chunks of sausage, is absolutely where it’s at for me.
This dish was inspired by a sausage pasta recipe in Jamie Oliver’s latest book SUPER FOOD Family Classics which I’m currently testing out for a review. So I adapted this to suit the tastes of my family by using vegetarian sausages, roasted red peppers and a few splodges of soothing creme fraiche to tone down the spiciness. I recommend using the firmer meatier style of vegetarian sausages, or they’ll just fall apart.
I served it up with the delicious garlic bread from Aldi – my current obsession since it opened a few weeks ago in Whitley Bay. It’s supposed to be saving me money, but I keep getting tempted by all those amazing Special Buys in the middle aisles… Christmas decorations, warm and snuggly gillet, wellie socks… you name it I’ve bought it!
A warming family feast - this comforting sausage pasta dish adapted from a Jamie Oliver recipe will put smiles on everyone's faces this winter
- 350 g broccoli
- 6 frozen vegetarian sausages
- 1 fresh red chilli
- 1 tbsp olive oil
- 2 tsp fennel seeds
- 4 cloves garlic finely chopped
- 1 onion finely chopped
- 1 tbsp dried oregano
- 2 tbsp red wine vinegar
- 1 x 400g tin chopped tomatoes
- 1 lemon, zest only
- 2 roasted red peppers from a jar chopped
- 300 g dried tagliatelle
- 3 tbsp creme fraiche
- 40 g Paremesan cheese, or vegetarian alternative finely grated
Cut the florets off the broccoli stalk, then cut the stalk in half lengthways, removing any dead bits off the bottom and pop into a large pan of boiling water with the sausages and chilli (whole). Place the lid on top and boil for 5 mins. Lift out the ingredients and leave the water on a very low heat.
Chop the broccoli florets into small pieces and set aside. Finely slice the broccoli stalk, sausages and chilli and pop into a frying pan over a medium heat with the olive oil, fennel seeds, salt and pepper. Stir fry until the sausage turns golden then add the onion, garlic and dried oregano until it's all softened.
Add the vinegar and cook until it evaporates, then add the tomatoes, peppers and lemon zest. Swill the tomato tin out with some water and add it to the pan and simmer for 15 minutes.
Bring the pan of water back up to the boil and cook the tagliatelle according to the packet instructions. Pop the broccoli florets in for the last 4 minutes.
Drain the pasta and broccoli, reserving a little of the water then toss through the sauce along with the creme fraiche and most of the Parmesan cheese. Serve with garlic bread and a final flourish of Parmesan on top.
You could use meat sausages, just make sure they're cooked for a little longer than the veggie ones!
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I’m hooking this recipe up with Jac’s brilliant Meat Free Monday linky… the perfect place to stop by for some vegetarian inspiration.