This recipe is a very filling and hearty meal – ideal for when the colder weather comes around, but is generally based on a Italian recipe which uses sausage meat and rustic tastes – however we’ve changed the recipe to make it more Slimming friendly by using Slimming World Sausages (available from Iceland) to make this recipe totally Syn free.
Certainly worth the effort, and there’ll be empty plates all around.
- 200g pasta (conchiglie is best as the sauce gets inside the pasta shapes)
- 2 garlic cloves, grated
- 1 red onion
- 2 tbsp red wine vinegar
- 4 Slimming World Syn Free Sausages (Available from Iceland)
- 1 can of chopped tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp dried parsley
- 1 tbsp sweetener
- 1 aubergine
- Fry light
- Pre heat the oven to 190’c and cook the sausages as directed
- Meanwhile, slice the red onion into rings and then spray a large pan with Fry light. Once hot, add the onion and cook for 5 minutes until tender. Add the red wine vinegar, sweetener and reduce the pan to simmer. Leave for 10 minutes until this becomes syrupy, adding water if it gets too sticky
- Cut the aubergine into half and trip off the stalk and then cut into rough mouth-sized pieces, leaving the skin on to keep it looking rustic. Spray a large pan with Fry light and over a high heat, add the aubergine. Cook until browned (approx 5-8 minutes)
- Boil a kettle and then add this water to a pan. Add the pasta and then bring to a high heat until boiling, then cook for 8-10 minutes, until cooked but not too soft
- When the sausages are cooked, remove and carefully slice into bite sized chunks. Add to the pan with the aubergine (this will help to brown slightly) and cook for 2 minutes, stirring regularly
- Add the grated garlic and the dried parsley to the mixture and stir. Cook for a further minute and then add the tinned tomatoes, Worcestershire sauce and half of the caramelised onions to the mixture. Cook for a few minutes until a thick, rich sauce forms
- Drain the pasta and then add to the sausage tomato ragu mixture, adding more of the caramelised onions if you’d like it sweeter
- Serve into large bowls and season – enjoy!