Leftover sausage pasta

Our leftover sausage pasta ticks all the after-school-boxes. It’s easy to cook, full of store-cupboard ingredients, child-friendly and has less than 15 minutes hands-on cooking time (the oven does the rest). A delicious mid-week feast, perfect for colder nights and feeding hungry mouths.

45 mins

4

Easy

• 5 x Field & Flower Farmhouse Sausages, pre-cooked and roughly chopped
• 50g Field & Flower West Country Mature Grated Cheddar
• 1 white onion, finely diced
• 1 large clove of garlic, crushed
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tbsp olive oil
• 400g fusilli pasta
• Sea salt & freshly cracked black pepper

1. Heat the oil in large saucepan. Add the onion and sauté for 5-7 minutes until soft and translucent. Add the crushed garlic and continue to cook for a minute or two.

2. Add the chopped tomatoes, tomato puree and seasoning. Stir to combine and simmer uncovered for 5 minutes. Season to taste.

3. Meanwhile, cook the pasta according to packet instructions and heat the oven to 180C.

4. Drain the cooked pasta. Combine with the tomato sauce and chopped cooked sausage, mix well and tip into a large oven-proof dish. Top with the grated cheddar and bake for 20-25 minutes until golden and bubbling.