Everyone loves this pasta - especially kids. It’s quick to prepare and tastes really comforting after a rough day. Of course, there is no reason why you could not leave out the sausages if you are vegetarian - in which case I’d probably saute a handful of sliced mushrooms with the onion just to fill things out a bit. Alternatively, vegetarian sausages (cooked according to package directions) would work really well in this.
This recipe makes enough for four hungry adults.
1 tablespoon olive oil + a bit more for drizzling the sausages
1 onion, peeled and finely chopped
2½ cups passata (sieved tomatoes) or smooth tomato sauce from a can
½ teaspoon garlic salt
¼ teaspoon pepper
½ teaspoon oregano
¼ to ½ teaspoon chili powder
1 cup frozen peas, thawed a bit
¼ cup light sour cream or low fat crème fraîche
8 ounces pasta (penne or similar pasta shape)
Preheat oven to 375℉ or 190℃. Place the sausages in a roasting tin and drizzle with a bit of olive oil. Roast in the oven for about 30 minutes, turning once, until no pink remains inside.
Meanwhile, heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the onion and sauté gently until it begins to go translucent. Add the passata or tomato sauce and seasonings. Simmer over medium to low heat for about twenty minutes, stirring occasionally.
When the sausages are cooked, remove them from the oven, cover with foil and keep warm.
While the sauce is simmering, cook the pasta in boiling salted water according to package directions. Slice the sausages in fairly thin slices.
When the pasta is done, drain it and return it to the pan.
Add the peas and sour cream or crème fraîche to the tomato sauce mixture and stir to heat through. Add the sausages. Pour the sauce over the pasta and stir through gently.
Serve with a salad and hot crusty rolls.
I’m linking up today with Foodie Friday at Designs by Gollum, Friday Food at Momtrends, Food on Fridays at Ann Kroeker’s Blog and The Grocery Cart Challenge Recipe Swap.