Prep: 10 mins | Cook: 15 mins | Serves: 8 | Cost: £ 4

This recipe is a total BLAG. I had some leftover cooked sausages, so decided to throw in anything I had in the cupboard and I must say the result was really good. If you don’t have the full 10 leftover sausages (and who would)? simply reduce the ingredients accordingly.

Ingredients

• 10 cooked sausages sliced
• 500g dried pasta
• 1 onion finely chopped
• 3 red chillis (optional).
• 4 cloves of garlic crushed
• 1 celery stick chopped
• 1 red pepper finely chopped
• 3 carrots
• 1 tsp fennel seeds
• 1 large courgette finely chopped
• 2 large tomatoes chopped
• Large squirt of tomato puree
• 4 large handfuls fresh spinach
• 1 litre chicken stock
• 2 mozzarella balls (or any other cheese you have lying around)
• Handful fresh basil

Method

1. Heat a little oil in a pan on a high heat
2. Once hot, add onion and cook until slightly softened
3. Add garlic, carrot, celery, pepper, chillis (if using) and fennel seeds. Cook until just tender (You don’t want veg to be soft)
4. Add chopped tomatoes, courgette, tomato puree and sliced sausages
5. Cook until the tomato is soft
6. Add pasta and stir in stock. Turn heat down to medium and cover with a lid
7. Once pasta is cooked stir in spinach, roughly break up mozzarella and stir in until melted
8. Stir in fresh chopped basil and serve

Blags, Tips & Tricks

• The ingredients I have listed is just a guide/suggestion. I think you could add any bits of veg that you have which need using up.
• Also it’s a great way to get the kids to eat more vegetables.
• I served this with a simple green salad