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- 300 g
(11oz) dried pasta, such as fusilli
- 6
good quality sausages, skinned
- 1
large onion, finely chopped
- 290 g
jar peperonata antipasto
- 20 g
pack fresh basil, roughly chopped
12 tbsp lemon juice
- Step 1
Cook the pasta in a pan of boiling water according to packet instructions.
- Step 2
Roughly chop the sausages and put into a large non-stick pan with the onion. Fry for 10min until golden and cooked. Stir in the peperonata antipasto, basil and 1tbsp lemon juice.
- Step 3
Drain the pasta, leaving about 2tbsp cooking water, and return it to the pan. Add the sausage sauce and the remaining lemon juice, then toss together and serve straight away.
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The sauce for this recipe freezes well, so make double the quantity and, once it's cool, freeze half in a freezerproof container. Thaw the sauce overnight in the fridge, then heat through gently while the pasta is cooking.
Per Serving:
- Calories: 720
- Total carbs: 75 g
- Total fat: 39 g
- Saturated fat: 15 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
