Hidden Veg Tomato Pasta with Sausage

Ingredients · per serving

• 1 tsp Dried oregano
• 1 small Courgette
• 1 medium Red bell pepper
• 1 medium Carrot
• to taste Black pepper
• 3 cloves Garlic
• 30 g Parmesan
• 200 g Penne
• 1 tbsp Olive oil
• ½ tsp Caster sugar
• 1 tbsp Tomato purée
• to taste Salt
• to taste Fresh basil
• 400 g Tinned chopped tomatoes
• 300 g Italian sausages
• 1 medium Onion

Instructions

1. Squeeze the sausagemeat out of the casings. Roll into 12 small meatballs (about 25g each).
2. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Brown the meatballs 5-6 minutes, turning, until evenly golden. Lift onto a plate.
3. Lower heat to medium. Add the chopped onion, diced carrot, courgette and red pepper to the same pan. Cook 8 minutes until soft.
4. Add the minced garlic and dried oregano. Stir 30 seconds.
5. Tip in the tinned tomatoes, tomato purée, sugar and a splash of water. Simmer 10 minutes uncovered until thickened.
6. Off the heat, use a stick blender to blitz the sauce smooth (or transfer to a blender). Return to the pan.
7. Bring a pot of well-salted water to the boil and cook the penne to packet time. Drain.
8. Stir the meatballs into the sauce, simmer 5 minutes covered. Toss the pasta through the sauce in the pan. Plate, scatter grated parmesan and basil.

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