Aubergines with garlic & herb dressing
An Italian-style sweet and sour dressing works well with the meaty aubergines
Creamy tagliatelle with sausage, ricotta & basil
Serves 4
Easy
Prep:
Cook:
A speedy sauce to serve with ribbon pasta- dot with creamy Italian cheese and sprinkle with basil leaves
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 400g pack good-quality sausageskins removed, broken into small chunks
- 400g can chopped tomato
- 400g tagliatelle
- handful basilreserving smaller leaves to garnish
- ½ x 250g tub ricotta
Nutrition: per serving
- kcal617
- fat28g
- saturates10g
- carbs63g
- sugars8g
- fibre2g
- protein29g
- salt2.1g
Method
step 1
Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
step 2
Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.
