High carb

Sausage Pasta

Squeeze the meat out of the skins. It browns far better loose.

25 min Serves 2 Stove, Frying pan, Saucepan

Per serving

681

kcal

27.6 g

protein

67.7 g

carbs

33.3 g

fat

4.1 g protein per 100 kcal · 4.4 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 2 servings.

  • Pasta, dry weight120 g
  • Pork sausages200 g
  • Passata250 g
  • Onion80 g
  • Olive oil12 g
  • Parmesan(optional)25 g

Method

  1. 1Skin the sausages and fry the meat in rough lumps until dark.
  2. 2Onion in, then the passata, simmer 15 minutes.
  3. 3Pasta folded through with a little of its water.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Mince, burgers and sausages: no pink in the middleShow

Whole steaks can be served pink because bacteria live on the outside, which gets seared. Mincing mixes the outside into the middle, so minced meat must be cooked right through.

  1. Break mince apart in the pan with a wooden spoon so every bit touches the heat.
  2. Keep cooking until there is no pink or red left anywhere and it looks evenly brown.
  3. For burgers and sausages, cut the thickest one open to check the centre.

Ready when: Brown all the way through, no pink, juices clear and steaming hot.

Pork, bacon and chorizo: cook thoroughlyShow

In the UK the advice for pork is simple: cook it thoroughly, with no pink juices.

  1. Cook until the meat is pale all the way through and any juices run clear.
  2. Bacon is done when the fat has turned golden and slightly crisp.
  3. Chorizo sold for cooking is raw inside the skin — fry it until it has released its red oil and is cooked through.
Cooking pastaShow

Plenty of salty, fast-boiling water and a taste near the end are the whole secret.

  1. Use about 1 litre of water per 100 g of pasta. Bring it to a rolling boil, THEN add salt — about a level teaspoon per litre.
  2. Add the pasta and stir for the first minute so it doesn't stick together. No oil needed.
  3. Start tasting a piece 1–2 minutes before the time on the packet. 'Al dente' means soft but with a slight firm bite in the very middle.
  4. Before draining, scoop out a mug of the cooking water. A splash of it makes sauces glossy and helps them cling.
  5. Drain, don't rinse, and mix with the sauce straight away.
Frying and stir-fryingShow

Frying is cooking in a thin layer of hot fat. A stir fry is the fast, hot version where you keep everything moving.

  1. Have everything chopped and ready BEFORE the pan goes on — there is no time once it starts.
  2. Heat the oil first (see above), then add the food in a single layer. If it doesn't fit in one layer, cook it in two batches.
  3. Let pieces sit for a minute to colour before you turn them; stir-fries get stirred or tossed every 20–30 seconds.
  4. Hardest things go in first (carrot, pepper), soft things last (spinach, spring onion).
Simmer vs boil — what the bubbles tell youShow

A boil is big bubbles rolling hard across the whole surface. A simmer is much gentler: small bubbles rising lazily, a few breaking the surface. Stews, sauces and soups simmer; boiling makes meat tough and sauces catch on the bottom.

  1. Bring it up to the boil on a higher heat, then turn the heat down until the bubbling calms to a gentle simmer.
  2. Check every few minutes and adjust — a lid on makes it hotter, a lid off lets it thicken.
  3. Stir now and then, scraping the bottom, so nothing sticks and burns.

Ready when: Small, steady bubbles — not a still surface, not a rolling boil.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.