SAUSAGE AND PEPPER RAGU

 

SAUSAGE AND PEPPER RAGU

Serves 4

2.5 Syns per serving, if using cheese as part HEX's

8 BGTY sausages - 4 Syns
1 red onion, finely chopped
Pinch of dried chillies
150ml dry white wine - 6-8 Syns
250g Quark
50g grated Parmesan
600g dried tagliatelle
Bunch of parsley, chopped
2 red peppers, deseeded and thinly sliced
2 cloves of garlic, crushed

Spray a non-stick frying pan well with Frylight.
Heat over a medium/low heat. Remove the sausage meat from the skins and fry.
When it starts to take on some colour, add the dried chilli.
Add the onion and garlic and continue to fry until softening.
Add the peppers and cook over a low heat for about 15 minutes.
Meanwhile, cook the pasta according to pack instructions, adding seasoning to the water.
Pour the wine into the sausage pan. Bring to the boil and reduce the liquid down.
Drain the pasta and add to the frying pan.
Add the Quark, Parmesan and chopped parsley.
Season with salt and black pepper and stir well before serving.