Sausage ragu

Sausage and cherry tomato ragu with tagliatelle

Fresh tomatoes add a sweet and juicy finish to this classic Italian sauce

By , 26 September 2019

(49 votes)

Sausage and cherry tomato ragu with tagliatelle
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 475g serving contains
  • Energy

    1212KJ

    290KCAL

    15%
  • Fat

    15.7g

    med

    22%
  • Saturates

    4.8g

    low

    24%
  • Sugars

    10.0g

    low

    11%
  • Salt

    1.38g

    low

    23%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 255kJ/61kcal.
Ingredients
  • 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
Method
  • 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.