Sausage, lemon & sage pappardelle
White pasta, dry
250 g, pappardelle
Calorie controlled cooking spray
1 medium, red, diced finely
1 clove(s), crushed
5 g, 4 leaves, chopped
Reduced fat pork sausages, grilled
6 medium, choose extra lean Cumberland
1 tablespoons, level
Chicken stock cube(s)
1 cube(s), prepared with 300ml hot water
½ medium, zest
- Bring a large saucepan of water to the boil, add the pasta and cook according to packet instructions until al dente. Drain and leave in the colander over the sink.
- Meanwhile, spray a nonstick frying pan with cooking spray and cook the red onion, garlic and half the sage for 3-4 minutes. Squeeze the sausages from their skins and add to the pan. Using a wooden spoon, break up the sausage meat and cook for 5 minutes until brown.
- Add the tomato puree and cook for 1 minute then stir in the chicken stock and bubble for 5 minutes. Stir in the soured cream, remaining sage and lemon zest and check seasoning. Stir in the pasta and serve immediately in bowls.