I themed the sausages up with some spicy garlic tomato sauce. A sprinkle of Parmesan cheese brings a sharpness to it.
Garlic Tomato Ginger Shallots Sausage Spaghetti (serves 4)
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.