Pasta with crumbled sausage and lemon

Serves: 4

Time to make: 35 mins

Ingredients

3 good quality sausages (I use Italian flavoured beef sausages)
½ tablespoon olive oil
2 cloves garlic, crushed
grated zest of 1 large lemon
1 handful fresh parsley, chopped
275ml can lite evaporated milk
papardelle or other fresh ribbon pasta for 4 people (approx 400g)

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Instructions

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1 Bring a large pot of water to the boil and cook the pasta according to the instructions.

2 Heat the oil in a shallow frying pan, chop one end off each of the sausages and squeeze the meat into the pan.

3 Break the sausage meat up with a fork so it is in crumbly chunks. Add the garlic and cook gently, stirring frequently to prevent the sausage from sticking and to crumble the meat as it cooks. When the meat is well browned, pour off any excess fat in the pan and add the evaporated milk. Simmer gently till reduced by a quarter, then add the lemon zest and parsley.

4 When the pasta is ready, drain and add to the sauce. Serve immediately.

Variations

You could use cream in place of lite evaporated milk if you prefer, or choose a spicy sausage variety such as chorizo.

Nutrition Info (per serve)

Calories 280 cal

Kilojoules 1170 kJ

Protein 36.7 g

Total fat 10.8 g

Saturated fat 4.9 g

Carbohydrates 48.8 g

Sugar 0.1 g

Dietary fibre 5.5 g

Sodium 625 mg

Calcium 320 mg

Iron 4.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.