6-8sausages(sliced into bite sized pieces - see note 1)
1x 400 gram tin of chopped tomatoes
1 ½cupsbeef stock
1Tablespoondried mixed herbs
2cupsdried pasta(any shape)
2cupsbaby spinach or chopped spinach leaves
½cupgrated parmesan cheese
You will need a large frying pan with a lid for this recipe. If you don’t have a pan with a lid, you can use tinfoil to cover it instead.
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 2 minutes until fragrant. Add the sausages and brown (about 5 minutes).
Add tomatoes, tomato paste, beef stock, mixed herbs & balsamic vinegar and stir to combine.
Reduce heat to medium/low, add the pasta and stir to combine. Cover and allow to cook for 15 minutes, stirring once during cooking.
After 15 minutes, remove the lid and check that the pasta is cooked. If it needs, cook for an extra couple of minutes. Stir through the spinach and grated veggies if using.
Sprinkle the cheese on top and cover again for a further 2 minutes until the cheese has melted. If you have used an oven proof (e.g. cast iron pan you can put it under the grill to melt the cheese if you would prefer.
Take the pan off the heat and serve immediately.
1. Slicing up uncooked sausages can be tricky, I find it easiest to slice them when they are still slightly frozen (if using from the freezer) otherwise you can cook them ahead of time and slice them cooked before adding into the pot.