SAUSAGE AND COURGETTE PASTA

SHOPPING LIST

■ 8 Butcher’s Choice pork sausages (454g), £1.50

■ Chopped tomatoes carton (390g), 45p

■ 3 courgettes (500g), £1.20

■ Tomato puree, double concentrate (200g) 55p

■ Napolina Penne (500g), 75p

■ TOTAL: £4.45

INGREDIENTS

8 Cumberland pork sausages, cooked to pack instructions; 390g carton chopped tomatoes in tomato juice; 1 tsp tomato puree; 2 courgettes, trimmed; 300g Italian fresh egg penne

From the store cupboard: 1 clove garlic, finely chopped; 1tsp dried thyme

METHOD

1. Cook the sausages as instructed on the pack and cut into chunks.

2. Put in a pan with the tomatoes, tomato puree, garlic and thyme. Cook over a medium heat for 15-20 minutes.

3. Meanwhile, use a vegetable peeler to peel the courgettes into thin ribbons.

4. Heat a non-stick frying pan, add courgette ribbons and dry fry for a few minutes.

5. Cook the penne to pack instructions then drain. Tip into the sausage mixture with the courgette ribbons and mix. together.

6. Divide between bowls and serve.

* PRICES CORRECT AT TIME OF GOING TO PRINT. ALL OFFERS ARE WHILE STOCKS LAST