Delicious Rosemary Sausage stuffed pasta with a herby tomato sauce.

Recipe by Lucy & Lentils


4 Linda McCartney Foods Vegetarian Red Onion & Rosemary Sausages 1 red onion 3 cloves garlic 100g jumbo conchiglie shells 400g tin tomatoes (+ refill the tin with water) 1 chargrilled pepper 1 tsp dried sage, dried rosemary, dried basil Large pinch salt & pepper Handful fresh basil


Bring the conchiglie shells to boil for around 20 minutesFinely chop the red onion, pop into a medium pot and fry in a glug of olive oil for 6 minutes, then add the minced garlic cloves and cook for 1 minuteDefrost the @lindamccartneyfoods sausages and chop into quarters then add to the pan along with the sliced chargrilled pepperAdd the dried herbs and gently fry for a further 5 minutes, then add the tinned tomatoesRefill the empty tomato tin with water and add to the potAdd salt and pepper to taste, adding a few more herbs if neededDrain the pasta, then combine the sausage mix, garnish with fresh basil and enjoy

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