Modern pasta masterclass: Fusillone with sausage & tomato sauce
496 CALS PER SERVE
¼ tsp each dried fennel seeds, oregano, basil, parsley, onion powder, garlic powder, paprika, salt and pepper
200g good quality low-fat sausagemeat (removed from casing if using sausages), see note
2 tsp olive oil
1 onion, diced
2 garlic cloves, minced
300g fusillone or fusilli pasta (or similar spirals)
3 tbsp chopped parsley
40g parmesan, grated
Step 1 Toast all the herbs and seasonings in a small pan over a low heat then mix into the sausagemeat. Brown the sausagemeat in a nonstick, deep frying pan, breaking it up with a wooden spoon. Drain off the fat and set the meat aside.
Step 2 Add the oil to the pan with the onion and cook for 5 minutes, then add the garlic and passata, return the sausagemeat to the pan, season and simmer for 10 minutes.
Step 3 Meanwhile, bring a saucepan of water to the boil, add salt and cook the pasta for 8-9 minutes or until al dente. Drain, reserving some of the cooking water.
Step 4 Add the pasta to the sauce and stir, adding a little of the pasta water if needed.
Step 5 Serve in bowls sprinkled with the parsley, grated parmesan and chilli.
NOTE Using lower fat sausages helps keep the calories down. Try the Heck brand (heckfood.co.uk).