Pasta with crumbled sausage and lemonReviewed by our expert panel
(at time of publication)
- 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)
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.
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)
Total fat 10.8g
–Saturated fat 4.9g
Dietary fibre 5.5g
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