I was surprised to spot a packet of Ginger Shallots Sausages from Woolworths-even better was that they were extra lean. Sausages are so handy to have in the freezer. We are eating less of them because we are becoming quite conscious about the the type of meat that it contains. This one appears ok though-and with the flavours ginger shallots, it was hard to resist!
I themed the sausages up with some spicy garlic tomato sauce. A sprinkle of Parmesan cheese brings a sharpness to it.
250 grams spag cooked
1 tin of garlic diced tomatoes
1 roma tomato diced
1 tsp of minced garlic
1 packet of Ginger Shallots Sausages diced
1 tsp of chili powder
2 cups of diced button mushrooms
Saute garlic. Add tin of tomatoes and diced fresh tomatoes. Cook sausages in sauce. Add around 1/4 cup of water and simmer. Season with chili powder and pepper. Add diced mushrooms. Simmer for another 10 minutes and toss spag through. Serve with Parmesan cheese.
After a loooong break, I am finally back on the wagon with Pasta Presto founded by Ruth! This week, it is hosted by A Scientist in the Kitchen.