Apologies this week for not doing my meal planning post – I didn’t manage to squeeze it between my shift pattern but I will be back next week! So far we have eaten jacket potatoes and a lush Spinaci pizza that Dr Oetker gave me a voucher for! I now have a few days off from work to catch up and rest my weary bones which is always welcome! I had planned to type up a curry recipe I recently made ..but I am struggling to find it! Ooops! Anyway this fusilli dish was pretty tasty so its not a complete waste!
Despite myself having Polish roots, we are not a very Polish family infact I know very little about Polish cuisine at all but I do like buying random ingredients and some of the Polish sausages are very tasty, this one being no exception. This is not meant to be reflective of Polish cuisine, its more a of a fridge raid kind of dinner! I really must try harder to learn more about it..
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Rather than a traditional pasta bake, this is quicker as it only needs a couple of minutes under a got grill to crispen up the top – a tasty dinner in less than 20 minutes is always a winner! Slightly spicy with smoky sausage and cheesy top? What more do you need at the end of a long day at work?!
Serves 3/4
Ingredients
50g Kabanosy sausage, sliced
1/2 red onion, diced
1 clove crushed garlic
1 leek, sliced
3 Sundried tomatoes, shredded
1 tbsp tomato and basil puree
330g fusilli pasta
1 tbsp olive oil
1/4 tsp red chilli puree (I used Gourmet Garden’s)
1 tin chopped tomatoes (save tin!)
1 tbsp dried breadcrumbs
50g grated cheddar
Heat a large frying pan soften the onion in the oil, add the garlic. leek and fry until lightly browned, stir in the sausage and tomato puree, stir well and add the tomatoes and chilli puree, bring to a rolling boil then simmer gently. Meanwhile boil the fusilli as per packet instructions.
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Once the pasta has cooked, add 1/4 of the empty tomato tin filled with the pasta water into the sauce, this will help thicken it.
Drain the pasta and stir into the sauce, season to taste and transfer into a grill proof dish. Sprinkle over the breadcrumbs and cheese and grill for 4/5 minutes or until lightly browned
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Serve in your favourite bowls and maybe a small wedge of garlic bread on the side!
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