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Smoked sausage & red pepper pasta
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280g jar Waitrose Cooks’ Ingredients Chargrilled Peppers In Olive Oil
4 Waitrose Hickory Pork, Butter Bean & Red Pepper Jumbo Sausages
300g chifferi rigati pasta
4 medium tomatoes
1 garlic clove
2 tbsp extra virgin olive oil
Handful basil leaves, torn
20g pecorino, shaved with a vegetable peeler
1. Drain the peppers, reserving the oil, and roughly slice any larger pieces of pepper. Heat ½ tbsp of the reserved oil in a large frying pan over a medium heat. Fry the sausages for 12-15 minutes, until golden brown all over. Remove from the pan, cool slightly, then slice and return to the pan, frying for another 4-5 minutes over a medium heat until coloured all over, there is no pink meat and the juices run clear.
2. Meanwhile, simmer the pasta in a pan of salted water according to pack instructions (about 5-7 minutes). In a large bowl, coarsely grate the tomatoes (discarding the skins as they come away) and finely grate the garlic. Add the sliced peppers and 1½ tbsp of the reserved oil, then season. Drain the pasta and toss into the bowl, along with the sausage. Serve scattered with the basil leaves and shaved pecorino.
Try serving at room temperature, with rocket leaves tossed through at the last minute, for a lovely summery pasta salad.
This recipe appeared within the July 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in June 2018.