Day 3 - Sausage Fusilli & Creamy Green Salad

Yesterday I decided to try something new from Jamie's 15 minute meals, I must say it took me a bit longer than 15 minutes, due to it being the first time cooking this & he doesn't really account for having a tiny kitchen. I have also amended a couple of things in the recipe down to personal preference & because I'm only cooking for 2 people, not 4. I rather enjoyed this meal, it was quite filling! I found that the salad dressing was a little strong so I've added an extra tablespoon of natural yoghurt onto the recipe & obviously you don't have to use all the dressing! Enjoy!

SAUSAGE FUSILLI & CREAMY GREEN SALAD.

Serves: 2 People

Prep Time: 5 Minutes

Cooking time: 25 Minutes

6 Chipolata Sausages

1 Large Red Onion

4 Jarred Red Peppers

4 Sprigs of Rosemary

4 Cloves of Garlic

200g of Fusilli Pasta

3 tbsp of Balsamic Vinegar

350g of Passata

2 Baby Gem Lettuces

100g of Rocket Leaves

2 tsp of English Mustard

4 tbsp of Natural Yoghurt

1 Lemon

A handful of Fresh Chives

Salt & Pepper for seasoning

Olive Oil

• Firstly cut the sausages length ways so that you can open them out like a book and put in the frying pan on a high heat with a drizzle of olive oil, turning them regularly, once they are nearly done add half of the rosemary until crispy then remove the sausages and rosemary from the frying pan.
• Chop the onion, peppers &  rest of the rosemary in a food processor and add to the frying pan with a little extra oil if needed, then add the garlic crushed.
• Put the pasta into a pan with boiling salted water on a high heat and leave with the lid on for approximately 10-12 minutes.
• Add the passata and balsamic vinegar to the onion, peppers and rosemary in the frying pan and leave to simmer.
• Now to prepare the salad - Chop the lettuce and toss with the rocket in a salad bowl. For the salad dressing mix the mustard & natural yoghurt with lemon juice squeezed from the lemon, finely chopped chives and a pinch of salt and pepper, then drizzle over the salad and give it another toss.
• Drain the pasta, saving a small cup of the cooking water, add the pasta to the sauce and mix well, add a little of the cooking water if you feel it needs loosening a little & season to taste.
• Finally chop the sausages & remaining chives, scatter onto the pasta and serve with a drizzle of balsamic vinegar.