This pasta dish is perfect for a quick and easy dinner or lunch.
- Bring a pot of water to boil for your pasta. Boil the beef sausage for about 5 minutes, remove the sausages from the water, but keep on the heat for the pasta later.
- Once cool enough to handle, finely slice the sausages and place in a large frying pan on a medium heat with some oil, salt and black pepper.
- When the sausage is lightly golden in colour, stir in some grated garlic, followed a minute later by 1 thinly sliced onion and some sliced mushrooms. Then pick in a handful of coriander leaves and cook for 15 minutes, or until softened, stirring occasionally.
- Add in 2 tablespoons of red wine vinegar and cook out completely, then add in a tin of tomatoes. Simmer for 10-15 more minutes or until thickened, and season to taste. Optional: You could also choose to make this a white pasta and not add tomato.
- Meanwhile, bring the pot of water back up to boil, and cook your choice of pasta according to the packet’s instructions.
- Drain the pasta, reserving a mugful of cooking water. Toss the drained pasta through the sauce, loosening with a little reserved pasta water, if needed.
- Finely grate some cheese of choice on top, and serve. Enjoy!
Mushrooms contribute a wide range of essential amino acids, are low in fat (0.3 – 2.0%), high in fiber and provide several groups of vitamins, particularly thiamine, riboflavin, niacin, biotin, and ascorbic acid.