Sausage, sticky pepper & onion silk handkerchiefs

Name: Sausage, sticky pepper & onion silk handkerchiefs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 454 g pack Essential 8 British Pork Sausages; 3 tbsp Essential Olive Oil, plus 1 tbsp; 2 Essential Onions, thinly sliced; 2 Essential Peppers (red, orange or yellow), roughly chopped; 3 clove/s garlic, thinly sliced; 1 tsp Cooks' Ingredients Nigella Seeds; 1 pinch chilli flakes; 400 ml chicken or vegetable stock, made with a cube; 375 g pack Essential Lasagne Sheets, roughly broken; 1 tbsp Essential Butter; 1 tsp Essential White Wine Vinegar

There’s more potential in that pack of lasagne sheets than you may have thought! Enjoy this comforting sausage-y pasta with a fresh green salad, or a side of garlicky wilted Essential spinach.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

454g pack Essential 8 British Pork Sausages
3 tbsp Essential Olive Oil, plus 1 tbsp
2 Essential Onions, thinly sliced
2 Essential Peppers (red, orange or yellow), roughly chopped
3 clove/s garlic, thinly sliced
1 tsp Cooks' Ingredients Nigella Seeds
1 pinch chilli flakes
400ml chicken or vegetable stock, made with a cube
375g pack Essential Lasagne Sheets, roughly broken
1 tbsp Essential Butter
1 tsp Essential White Wine Vinegar

Method

Squeeze the sausage meat from the skins, then roll into little balls (about 32). Add the 3 tbsp oil to a frying pan and fry the sausage balls for 5-8 minutes, until browned all over. Scoop out and set aside.
Tip the onions and peppers into the pan, season with salt and fry over a medium heat for 15 minutes, or until tender and burnished. Add the garlic, nigella seeds and chilli flakes and cook off for 1 minute or so.
Stir the sausage balls back into the pan with the stock. Simmer for 10 minutes, or until most of the stock has bubbled away and the sausage balls are cooked through with no pink meat.
Meanwhile, boil the pasta in salted water with the extra 1 tbsp oil for 6-8 minutes, stirring occasionally, until tender. Reserve a mug of pasta water before draining. Toss the pasta into the sauce, adding a little pasta water and the butter, so the sauce coats it well. Stir in the vinegar and serve.