Sausage and cherry tomato ragu with tagliatelle
- 2tsp rapeseed oil
- 8 reduced-fat sausages
- 1 red onion, chopped
- 1tbsp Asda Easy Garlic
- 4 sprigs thyme
- 200g frozen sliced peppers
- 125g cherry tomatoes
- 400g tin chopped tomatoes
- 500g fresh egg tagliatelle
- 2tbsp reduced-fat green pesto
Heat the oil in a large pan. Squeeze the sausage meat out of the skins. Fry for 3-4 mins until browned, breaking into pieces with a wooden spoon. Add the onion, garlic and thyme. Cook 4-5 mins until the onion softens.
Add the frozen peppers, cherry tomatoes and tinned tomatoes and bring to a simmer. Season with black pepper and cook over a low heat for 15-18 mins until the sauce is thick and the cherry tomatoes have burst. Remove the thyme sprigs.
Cook the pasta according to the pack instructions. Drain and toss with the sauce to coat.
Divide the pasta between 4 plates. Stir the pesto with a splash of hot water from the kettle until runny and spoon over the top to serve.