Spicy Sausage with Roasted Red Pepper Sauce

 

So.......the last day of British Sausage Week .....I didn't know about it until Monday morning and have been busy researching sausage recipes all week.....but this one, co-incidentally, popped up on my newsfeed on Monday and I've had it waiting for attention all week....its from Gina at Skinnytaste. Gina is fab at low calorie stuff and I LOVE her site but I've tinkered again (only because pasta makes me feel bloated now so I did this and served it with carrot noodles) and this is what I've come up with.
I downsized the recipe tonight to make one portion and used a small tin of tomatoes, also used basil instead of parsley. Gina mixed the pasta into the dish but I've put it over the top (sorry that makes it look like the recipe I posted last night Heck Zesty Chicken Meatballs with Tomato Sauce and Boodles
The regular recipe comes out of the Recipe Builder as 5sp (without the pasta) and serves 4....

Ingredients

400g Tesco Healthy Living Sausage (if you use a different brand please remember to recalculate your sp)
Spray Oil
1 medium Onion, chopped
Jar of cooks&co Roasted Red Peppers, 320g drained weight, chopped
3 cloves Garlic, minced
pinch Salt, to taste
pinch Black pepper, to taste
1 can Tinned Tomatoes, chopped
1 Chicken stock cube, made up to 125ml with hot water (I used my Vegetable Stock)
2 tablespoons Parmesan Cheese
1 sprig Parsley, fresh, to garnish

Method

Spray a large frying pan with spray oil and bring to a medium heat. Cook the sausage until browned and cooked through, breaking it up as it cooks. Set aside.
Add the onions, roasted peppers, garlic, salt and black pepper to the pan and cook until golden, 4 to 5 minutes.
Add the tomatoes and chicken broth and return the sausage to the skillet. Bring to a boil, reduce heat and simmer on low 15 minutes.
Serve over your desired pasta (adding the appropriate points) and finish with the cheese and parsley.


Sue
x