A good pasta sauce is a great thing and when you’re following the low FODMAP diet, that’s even more true.
This easy sausage pasta recipe is a weekday favourite of mine. You can serve up on wheat free pasta, courgetti or regular pasta if you’re lucky enough to tolerate wheat!
In this recipe I tried out a new type of courgetti from a brand called Uniqueitalia. It caught my eye because it was sat with the spaghetti in store and was dehydrated to form two nests (much like how you’d buy egg noodles). Worth a try, because the texture was firmer and so a totally different eating experience to the watery mess that can sometimes ensue with regular courgetti. You can buy these from good old Sainsbury’s, and I’d advise using both nests for one portion.
you will need:
Serves you, another, and leaves some leftovers for lunch.
3 servings of your favourite regular or wheat free pasta, or courgetti (if you like the stuff).
1 x pack of good quality, free range sausages (I like Heck)
1 x onion, diced (leave out if you’re eliminating or don’t tolerate oligo-fructans and include a pinch of asofoetida powder instead)
2 x tins of tomatoes
1 x tsp tomato puree
1 x chilli, chopped finely
handful of fresh rosemary, chopped finely
parmesan, to serve
Begin by frying your onion or asofoetida powder in some garlic oil. If using the powder, be careful to only add a pinch – this stuff is strong. Allow to cook down and then add your chilli and rosemary. Fry on a low heat and be careful not to burn.
On a chopping board, use a knife to squeeze the sausage meat out of its skin and then chop into meatball sized parts. This is much nicer than if you simply slice the sausages; you’re essentially creating sausage meatballs. Add all of these to the pan, and season well with salt and pepper. These sausages have less fat than cheaper ones and so you may want to add a dash of garlic oil as they brown to prevent them from burning.
After a couple of minutes, add your tinned tomatoes and stir in your tomato puree. This sauce is so low maintenance and your work here is nearly done; simply cook on a low heat with the lid off for 30 minutes. When the sauce is reduced and smelling fabulous, cook up your pasta / courgetti according to packet instructions.
Serve up your sauce with lashings of parmesan and black pepper.