FENNEL SEED AND CHILLI SAUSAGE PASTA

SERVES: 4 PREP:10 MINS COOK: 20 MINS

If you can’t get Slimming World sausages, or you want to make this meal vegetarian, use frozen Quorn low-fat sausages instead

Low-calorie cooking spray

1 large red onion, chopped 12 Slimming World Syn-free Pork Sausages (available from Iceland stores), thawed 1 large garlic clove, crushed 1 tbsp finely chopped fresh rosemary ½ tsp dried chilli flakes 1 tsp fennel seeds, lightly crushed 2 x 400g (14oz) cans chopped tomatoes with herbs 500g (1lb 2oz) dried pasta shapes, such as penne 100g (4oz) plain quark ¼ tsp freshly grated nutmeg Chopped fresh parsley, to serve

1. Spray a saucepan with low-calorie cooking spray, place over a high heat and add the onion and 2 tbsp water. Cover, reduce the heat to low and cook for 5 mins.

2. Meanwhile, put the thawed sausages into a food processor and chop coarsely using the pulse button.

3. Uncover the pan and add the sausage meat, garlic, rosemary, chilli flakes and fennel seeds. Increase the heat to high and stir-fry for 4 mins, breaking up the sausage meat with a wooden spoon as it browns.

4. Add the tomatoes, reduce the heat to low and simmer for 20 minutes to bring all those tasty flavours together. While the sausage mixture is cooking, cook the pasta according to the pack instructions. Drain and divide between shallow bowls.

5. Remove the sausage mixture from the heat, stir in the quark and nutmeg and season to taste. Spoon on to the pasta, scatter over the parsley and serve hot with a side salad.

Per serving: 700 cals, 6g fat (1.5g sat fat), 15g sugar, 1.7g salt