Grilled Pepper and Sausage Penne
This is one of what Waitrose call an Everyday Recipe. That’s a bit naff, but the Everyday tag seems to be working for them.
I modified it to make it fully gluten-free and my version used the following ingredients.
- A pack of 6 Musks gluten-free sausages.
- 280g Cooks’ Ingredients grilled pepper in olive oil
- 1 smalll essential Waitrose onion, finely chopped. It might have been one of Sainsbury’s.
- 400g can essential Waitrose plum tomatoes in natural juice
- ½ x 25g pack fresh basil leaves, shredded
- Dove’s Farm gluten-free penne
The method was as follows.
- Cut the sausages into thick slices. Heat 1 tbsp of the oil from the peppers in a large pan and add the onion. Cook over a medium heat for 3 minutes until softened. Add the sausages and brown on all sides.
- Drain the peppers from the oil and add them to the pan. Cook for 2 minutes then add the tomatoes, breaking them up with a spoon. Season and simmer for 15 minutes until the sausages are cooked through and the sauce is thickened. Stir in the shredded basil.
- Meanwhile, cook the pasta according to pack instructions until just tender. Drain and toss with the pepper sauce. Serve with freshly grated Parmigiano Reggiano
It was good.
Sausage and Lentil Hotpot
I wanted something different and stole this one from Waitrose.
My version used the following ingredients.
- 1 leek, sliced
- 1 tbsp olive oil
- 1 pack of Black Farmer sausages
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 large carrot, cut into cubes
- 1tsp ground cumin
- 2 bay leaves
- 200g lentils
- 200g cavolo nero cabbage, shredded
The method was as follows.
- Heat the oil in a large pan, add the sausages and fry for 5 minutes until browned. Remove from the pan with a slotted spoon. Add the onion, garlic, leek and carrot and cook for 5 minutes until softened.
- Add the cumin, bay leaves and lentils with 1.5 litres water. Bring to the boil then simmer for 15 minutes, stirring occasionally until thick and soupy and the lentils are almost tender.
- Stir in the cabbage, return the sausages to the pan, cover, and cook for a further 5 minutes until the cabbage is tender.
- Discard the bay leaves and season. Serve in warmed bowls
It was good.
The Anonymous Widower 