Prep 5 mins
Cook 25 mins
Children will love this simple family meal of chunky pasta shapes, peas, tomatoes, and pork sausage meat that is a fast, filling, and inexpensive alternative to spaghetti bolognese. From Reader's Digest
- 1 medium onion
- 1 garlic clove
- 1 tablespoon olive oil
- 1 lb Italian sausage (spicy or sweet)
- 3 tablespoons chicken stock
- 1 (19 ounce) can chopped tomatoes
- salt and black pepper
- 1 lb dry penne pasta
- 5 ounces frozen peas
- fresh chives (optional)
- parmesan cheese
- Bring a large saucepan of water to the boil for the pasta. Peel and coarsely chop the onion and peel and crush the garlic. Fry them in the oil over a moderate heat for about 4 minutes, until the onion is soft, stirring occasionally.
- Coarsely chop the sausages, or remove their skins and break them up with a fork. Add the sausages to the pan and stir over a high heat for 7 minutes, or until browned.
- Add the brandy, wine, or stock, and the tomatoes, and season to taste. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring occasionally.
- When the water comes to a boil, add the pasta and some salt and cook for 6-7 minutes then add peas, bring back to a boil and cook for 4-5 minutes, or until the pasta is al dente.
- Meanwhile, trim, rinse, and snip or chop the chives.
- Drain the pasta and peas and toss them in the tomato sauce. Taste and adjust the seasoning, garnish with the chives, and serve with grated parmesan.