Sausage, Tomato and Spinach Pasta

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Sausage and Spinach Pasta

I must apologise for the blurry photo. I was STARVING and pasta gets cold really quickly! I whipped this up really speedily when I found I had 2 sausages spare. I always have two sausages spare – since there’s two of us, sausages come in packets of 6 and we have two each, it happens Every Time. I wonder if they do that on purpose.

And being the frugal minded kind of gal that I am – I obviously wanted a way to make them stretch further than a sausage bap in the morning. Bulking it out with onions and a tin of chopped tomatoes seemed like a good idea – and then I threw in a few balls of frozen spinach to up the vegetable content. The bitter spinach goes really well with the salty sausages – and makes this a really good all-rounder for a busy weeknight supper.

Since it was so happily created in order to reduce waste – I’m linking up with Elizabeth’s No Waste Food Challenge over at Elizabeth’s Kitchen Diary.

No Waste Food Challenge logo 2b

Sausage, Tomato and Spinach Pasta
(serves 2)

the meat from 2 sausages (just split the skin and squidge out the meat)
splash olive oil
1 onion, chopped
1 tin chopped tomatoes
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon rosemary
about 6 balls of frozen spinach

Method:

1. Fry the sausage meat in the olive oil, breaking it up with a wooden spoon as you go.
2. Add the onion and cook for around 10 minutes.
3. Add the tomatoes and herbs and simmer on a low heat for 20 minutes, adding the spinach for the last 5 minutes.
4. Half way through the tomato cooking time, boil up the pasta.
5. Drain the pasta and mix with the sauce. Eat greedily 🙂

 

 

 

2 Comments Add yours

  1. Cat says:

    I think the blurriness adds to it – you were in such a hurry to eat such deliciousness! Looks like a fabulous dish, a perfect autumn supper 🙂 C x

    Like

    1. Helen says:

      And I’m glad I didn’t wait – it was lovely!

      Like

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