Name: Sausage and Loaded Veg Pasta
Yield: Serves 4-6
Ingredients: 300 g (10½ oz) chestnut mushrooms, sliced; 2 teaspoons paprika; Cheddar or Parmesan cheese, grated (shredded), to serve; 1 tablespoon dried mixed herbs; 1 red onion, chopped; 1 carrot (around 150 g/5 oz), grated (shredded); 2 courgettes (zucchini), halved lengthways and finely sliced; 2 teaspoon olive oil; 350 g (12 oz) dried pasta (rigatoni works well); 1 head of broccoli (around 300 g/10½ oz), cut into florets; 2 garlic cloves, crushed; 1 red (bell) pepper or 2 roasted red (bell) peppers from a jar, chopped; 6 sausages, each cut into 4 pieces; 1 × 400-g (14-oz) tin chopped tomatoes

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

This makes a big pan of food, great for those days when you’ve got a lot of hungry mouths to feed or you just want to gorge on pasta. Personally, I love these kinds of dishes because I can eat loads and there will still be enough left to eat cold for lunch the next day. My best tip for cooking dishes like this is to make sure the veggies are properly cooked – especially the courgettes (zucchini) and mushrooms – so that they’re golden and not soggy.