Sausage & aubergine pasta
Calorie controlled cooking spray
2 small, finely sliced
2 medium, roughly chopped
Pork Sausages, Skinless
4 sausage(s), grilled, We used Heck, naked pork sausages
½ tablespoons, level
2 can(s), large
2 tablespoons, level
Wholewheat Pasta, dry
240 g, pappardelle
2 tablespoons, grated
- Mist a large, deep, lidded frying pan with cooking spray and fry the onions and aubergines over a low-medium heat for 5 minutes until softened. Stir in the sausage meat and cook, stirring regularly, for 5 minutes until cooked through and lightly golden. Add the fennel seeds and cook for another minute.
- Stir in the balsamic vinegar and cook until just evaporated, then add the chopped tomatoes and tomato purée. Half-fill an empty tomato tin with water and add to the pan. Bring to the boil, then turn down the heat, cover and simmer for 10 minutes.
- Meanwhile, cook the pasta according to the pack instructions. Stir into the sauce. Serve sprinkled with Parmesan.