Serves 4

Vegan, dairy-free

​8 San Marzano tomatoes

3 garlic cloves

1 onion

300g pork sausages

300g pasta

Extra virgin olive oil

1 tsp Provencal herbs

1 tsp paprika powder

Sea salt & black pepper

PASTA WITH ROAST TOMATOES AND SAUSAGES

Simply roasting the vegetables before adding them to the meat will bring out the tomato flavours even more, and add a whole new layer of depth to this otherwise classic pasta sauce.

Roast tomato sauce: slice the San Marzano and layer in an ovenproof dish. Roughly chop the garlic and onion, and add to the tomatoes. Drizzle with olive oil and sprinkle over the herbs. Give it a good mix, and bake in the oven for 20mins at 220 C. Transfer to a blender and pulse until smooth. Be careful not to burn yourself! If too hot, wait until the sauce has cooled down before blending! 

 

Pasta: cook the pasta according to the instructions on the packet. Slice the Sweetest Queen tomatoes in half. Lightly toast the pine nuts. Mix the pasta with the roast tomato and garlic sauce, and finish with the halved tomatoes, pine nuts and fresh basil. 

 

Serve hot. 

INGREDIENTS

6 San Marzano tomatoes

2 garlic cloves

1 onion

200g pork sausages

180g pasta shapes

Extra virgin olive oil

1 tsp Provencal herbs

1 tsp paprika powder

Sea salt & black pepper

Recipe serves 2

METHOD

Chop tomatoes, garlic and onion. Drizzle 1 table spoon of extra virgin olive oil over the vegetables, and roast in the oven for 20mins at 210C.

Remove the skin from the sausages, and break them up or roll into meatballs. Bake in a large pan.

When the sausages are cooked, add the roast tomatoes, onion, garlic and Provencal herbs. Simmer for another 10mins until the tomatoes have melted into the sauce.

Cook the pasta.

Season the sauce with sea salt and black pepper. Spoon over the pasta.

Serve hot.

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©2020 by Tomeco