Spanish-style sausages add flavour to this yummy pasta dish. Double the recipe and freeze the leftovers, and you’ll have a spare dinner up your sleeve.
1½ tbs olive oil
1 onion, chopped
2 red capsicum, sliced
4 fresh chorizo sausages, skins removed and chopped
2 tsp cumin seeds
2 x 400g cans diced tomatoes
2 tsp brown sugar
1 tbs red wine vinegar
500g penne pasta
50g feta, crumbled
2 tbs chopped fresh chives
- Heat half the oil in a large saucepan. Cook onion and capsicum over medium heat, stirring, for 5 minutes or until softened.
- Meanwhile heat a large frying pan over medium heat. Add remaining oil and cook the sausage meat until golden. Add cumin seeds and cook for 1 minute.
- Add sausage mixture to saucepan, along with tomatoes, sugar and vinegar. Bring to the boil. Reduce heat and simmer, covered, for 30 minutes or until cooked.
- Cook pasta in a large saucepan of salted boiling water following packet instructions. Drain and toss with sausage sauce. Serve sprinkled with feta and chives.