PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVES: 2 (plus extas for leftover lunch!)
Ingredients:
- 4 Green Meadows Beef sausages
- 2 tablespoons olive oil
- 1 red onion, cut into thin wedges
- 5 cloves garlic, finely sliced
- 500g cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped herbs (we used a mixture of rosemary, thyme and marjoram)
- 175g pasta, cooked as per packet instructions
- Parmesan cheese to serve
- Parsley, chopped, to serve
Method:
Put the sausages into a saucepan, cover with water, put a lid on the pot and bring to the boil.
Reduce the heat and simmer for 5 minutes. Remove from the heat, drain and cover with cold water to cool.
Heat the olive oil in a heavy bottomed frying-pan over high heat. Add the onion and fry until soft and starting to catch to the pan. Add the garlic and fry for a further minute or two. Remove from the pan with a slotted spoon, put into a bowl and set aside.
Crumble the sausage into the pan and fry until golden brown and crunchy. Remove these from the pan with a slotted spoon also and set aside. Pour most of the fat from the pan, reserving enough to fry the tomatoes in. Add the tomatoes to the pan and fry until they form a sauce. Add the balsamic and the herbs and fry for a further minute or two before adding back in the onions and the sausages. Add in the pasta.
To serve:
Sprinkle with the parsley before serving and wining and dining with your loved one.
