I’m always on the lookout for new ways to use up leftovers – especially for meat, which is expensive. We had a ‘fry-up’ for dinner on New Years Day (I use the term loosely since we don’t fry very much of it) and had some leftover sausages to use up after, so I decided to experiment and throw them into some pasta – it was really good.
This is a flexible recipe that you can adapt depending on how many sausages you have left (if it’s any less than the two and a half I had, you might want to pad out with some beans or just make one portion) and what vegetables you have in (I added roasted peppers but courgettes, spinach or aubergine could all work well.
Sausage and Tomato Pasta (serves 2)
- 2-3 leftover cooked sausages, cut into small pieces
- 1 small onion, chopped
- 1 tin chopped tomatoes
- 1 red or yellow pepper, cut into large pieces
- 1/2 tbsp balsamic vinegar
- 2 tsp paprika
- 2 cloves garlic, crushed
- Handful fresh thyme, chopped or a pinch of dried thyme (optional)
- Pinch sugar, to taste
- 1 tbsp vegetable oil
- 150-200g pasta, to serve (I used spaghetti, which was lovely)
Preheat the oven to 200C. Toss the peppers in half the oil, season with salt and pepper, and roast for around 2 minutes or until cooked and slightly charred on the edges. Remove from the oven and set aside.
Meanwhile, heat the rest of the oil in a pan and add the onions. Cook for a few minutes until softened, add the garlic and cook for another minute. Add the chopped tomatoes, paprika, balsamic vinegar, chopped sausages and thyme (if using). Taste and season, adding a little sugar if needed. Cook for around 15 minutes, or until the tomato sauce has reduced slightly, cooking the pasta meanwhile in salted water as per packet directions.
When the peppers are done, add into the sauce. Serve on the cooked pasta, with a side salad if desired, and garnished with a little fresh thyme and parmesan if you have any.