Sausage and Pepper Pasta

Serves: 4

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Total Time: 15

Prep Time: 5

Cook Time: 10

• 300 gram(s) dried pasta, such as fusilli
• 6  good quality sausages, skinned
• 1 large onion, finely chopped
• 290 gram(s) jar peperonata antipasto
• 20 gram(s) pack fresh basil, roughly chopped
• 1-2tbsp lemon juice

Method

1. Cook the pasta in a pan of boiling water according to packet instructions.
2. Roughly chop the sausages and put into a large non-stick pan with the onion. Fry for 10min until golden and cooked. Stir in the peperonata antipasto, basil and 1tbsp lemon juice.
3. Drain the pasta, leaving about 2tbsp cooking water, and return it to the pan. Add the sausage sauce and the remaining lemon juice, then toss together and serve straight away.
4. COOK'S TIP The sauce for this recipe freezes well, so make double the quantity and, once it's cool, freeze half in a freezerproof container. Thaw the sauce overnight in the fridge, then heat through gently while the pasta is cooking.

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