Pork and Apple Sausage Pasta

This is a lovely way to make a pasta dish more exciting or to do something a bit different with your sausages. You can use a whole variety of sausages to do it... I've used Pork and Bramley Apple today but sometimes use Pork and Honey Chipolatas.

Ingredients (serves 2):

3 Pork and Apple Sausages- You can alternatively use pork sausage meat and just chop up an apple into small chunks and add them to the pork.

1 Onion

1 Clove of Garlic

1 Tin of Chopped Tomatoes

1 Chicken OXO Cube

Pasta (I used Fusilli), just as much as you normally make for 2



Firstly, pop the kettle on to boil (you need enough water for the pasta and for the chicken stock).
While its boiling, take the sausage meat out of the Pork and Apple Sausages, which is a lot easier than it sounds. Make sure your sausages are fully defrosted if you have had them frozen. Make a slice along the length of the sausage but don't go all the way through, just deep enough to break the skin. Then using a fork to keep the sausage still, take your knife under the skin and peel it to the sides. Then just scrape the meat out of the skin with the edge of your knife. It's really easy just go with it...

Now pop the pasta on to boil and make up about 200ml of chicken stock.

Fry up the diced onion, chopped garlic and the sausage meat in a little bit of oil. Don't be tempted to eat any even though it will smell absolutely incredible.

Once its all cooked through add 150ml of the chicken stock and the tin of tomatoes. Turn the heat down a bit and let it all simmer for about 10 mins.

By now your pasta should be cooked. Drain it and add it to the pan if there is room (I do this so that I can check that the pasta-sauce ratio is correct and its easier to mix it all up in the pan without spilling). If you don't think there is enough sauce then you can add the rest of the stock.

Serve it up and grate a bit of cheese on top (any kind is fine really, I used Cheddar)

Enjoy!