Author Notes
This is the lazy chef's way to create a healthy and tasty tomato based lamb ragout pasta. For the ragout, all you need is a sausage, can diced tomatoes, worcester sauce, an onion, tomato paste and salt and pepper to season. As for the pasta, I used wholewheat penne to boost my fibre intake, helping me feel full and satisfied for longer. —Michelle Tang
Ingredients
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400 milliliters
canned tomatoes (diced)
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1 teaspoon
worcester sauce
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1
gourmet lamb sausage
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1 cup
wholewheat penne
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1 bunch
freshly torn basil leaves
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1 teaspoon
salt and pepper, to taste
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1 handful
freshly grated parmesan (optional)
Directions
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Heat saucepan, add a knob of olive oil and then throw in the diced shallots. After 1-2 minutes, open can of diced tomatoes and pour all the contents in. Low boil for 20 mins, stirring occasionally. Add 1 teaspoon of worcester sauce and a squirt of tomato paste (~ 1 tablespoon). Season with salt and pepper. Stir until dissolved.
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While tomato sauce is brewing, de-skin the sausage. Simply use a small knife to peel off the skin.
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Mash the sausage content with a fork and sprinkle with some black pepper.
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By now the pasta should be ready. Drain the pasta in a colander and pour cooked pasta into a serving bowl. Pour the tomato sauce with the lamb ragout on top of the pasta.
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Sprinkle grated parmesan cheese if desired. There you go – a 30 minute ragout. Serve and enjoy.
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