Recently I have been trying to ‘spice up’ our meals. I hate buying jars and ready meals, not because of the sugar and salt content (although obviously that doesn’t help) but because they have made me a rubbish and lazy cook over the years. Making a simple tomato sauce isn’t hard but I never knew where to start. Well, with tomatoes as it goes. Both Hubby and I suffer terribly with ‘fridge blindness’, to counteract this I started menu planning a few months ago. Not only has it saved us a fortune, reduced our waste and made our diet healthier than it was before, it has helped me use up a lot of things in the cupboard I wasn’t too sure what to do with outside of a recipe.
The other week I had ‘run out of food’ (I literally hadn’t) but the shopping wasn’t arriving until the next day. I hate walking around the supermarket with two toddlers in tow so its online or we don’t eat! Eventually after a total mind blank I came up with this and it was delicious! I found the sausages in the freezer….
- Sausages (I used all 6 from the pack as they weren’t going to keep anyway)
- 2 Mixed Colour Peppers chopped into bite-size pieces.
- 1 Tin Chopped Tomatoes
- 2 Crushed Garlic Cloves
- 2 tsp Dried Oregano (I suspect fresh is nicer but I didn’t have any)
- 1 tsp Coriander (again dried for the same reason)
- ½ tbsp Chipotle paste
- 1 tbsp Balsamic Glaze
- 1 tbsp Tomato Paste
- Pasta (I used Tagliatelle as it’s my favourite)
- Preheat the oven to 200 °C
- Place the sausages on a baking tray and cook for 30 mins or until cooked through. Turn half way to ensure even cooking.
- Start cooking the pasta as per the packet instructions.
- Place a sauce pan on a medium heat and add the garlic cloves and chopped peppers. Cook until lightly charred.
- Add the tinned tomatoes, dried herbs, chipotle paste and tomato paste and bring to the boil.
- Lower the heat and simmer until as thin as you like a tomato sauce. Add a little water if necessary. It’s entirely up to your personal preference.
- Chop up the cooked sausages and add them and the balsamic glaze to the tomato sauce.
- Add the spinach to the tomato sauce and it is ready when the spinach has just started to wilt. (I didn’t do this stage as I was the only one who wanted the spinach so I served it on top as you can see.)
- Serve with the tagliatelle. You could mix it all up, if you preferred, before serving.
Enjoy! Please let me know if you try this and what you think of it.