• 500g sausage meat
  • This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.
  • 2 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 1 red pepper, seed removed and finely chopped
  • 1 yellow pepper, seeds remove and finely chopped
  • 3 garlic cloves, peeled and crushed
  • 1 teaspoon dried chilli flakes
  • Chilli powder
  • 1 tbsp tomato puree
  • 2 x 400ml tin canned chopped tomatoes
  • Add in any fresh tomatoes that need using up
  • Handful of herbs
  • Dried mixed herbs works just as well
  • Basil leaves roughly chopped
  • Salt and ground black pepper
  • 50g grated hard cheese
  • 600g dried pasta
  • Chopped parsley to serve

Preperation Time

15 mins

Cook Time

45 mins

Closes-Up Photo of Macaroni



Remember to defrost your meat. Defrost your meat in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.


In a frying pan, add the sausage and stir fry over a medium heat until golden in colour. Break up with a wooden spoon into small pieces whilst it is cooking. Tip the sausage onto a plate covered in kitchen roll to drain off excess fat.


In the same pan, add the olive oil and cook the onion and pepper until the onions are translucent and the peppers tender and slightly brown. Lastly add the garlic, tomato paste and chilli and stir fry for 1 minute.


Add the chopped tomatoes and return the browned sausage to the pan, bring to the boil, reduce the heat and cover and cook for 10 minutes. The sauce should be quite soupy, if it seems a bit thick add a little water or red wine (adults only). Cook the pasta according to packet instructions whilst the sauce is cooking. Just before serving, add the basil and grated cheese to the sauce and taste and season if necessary.


Mix together with the drained pasta, serve in bowls with chopped parsley and accompany with a green salad and garlic bread slices.

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