This smokey yet sweet and peppery pasta dish is quite simply delicious! Perfect for those days when you fancy something tasty but don’t fancy spending hours in the kitchen.
Smoked sausage & red pepper pasta
This smokey yet sweet and peppery pasta dish is quite simply delicious! Perfect for those days when you fancy something tasty, but don't fancy spending hours in the kitchen.
Ingredients
- 280 g 9oz jar of Waitrose Cooks’ Ingredients Chargrilled Peppers In Olive Oil
- 4 Waitrose Hickory Pork Butter Bean & Red Pepper Jumbo Sausages
- 300 g gluten-free macaroni
- 4 tomatoes
- 1 garlic clove peeled
- 2 tbsp extra-virgin olive oil
- handful of basil leaves torn
- 20 g pecorino shaved with a vegetable peeler
Instructions
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Drain the peppers, reserving the oil, and roughly slice any larger pieces of pepper. Heat ½ tbsp of the reserved oil in a large frying pan over a medium heat, then fry the sausages for 12-15 minutes, until golden brown all over.
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Remove from the pan, cool slightly, then slice and return to the pan, frying for 4-5 minutes over a medium heat until coloured all over, there is no pink meat and the juices run clear.
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Meanwhile, simmer the pasta in a pan of salted water according to pack instructions (about 5-7 minutes).
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In a large bowl, coarsely grate the tomatoes (discarding the skins as they come away) and finely grate the garlic. Add the sliced peppers and 1½ tbsp of the reserved oil, then season.
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Drain the pasta and toss into the bowl, along with the sausage. Serve scattered with the basil leaves and shaved pecorino.