This is a firm family favourite and is ready in 25 minutes.  Perfect for those days when you are rushed off your feet.  You can substitute the pork sausages for vegetarian ones or a chicken/turkey version.  And the pasta can be gluten free if you prefer.

Serves 4

400g mixed pasta shapes

6-8 pork or vegetarian sausages

140g sun-dried tomatoes in oil

4 tbsp oil from the sun-dried tomatoes

Handful of flat leaf parsley coarsely chopped

  1. Place a large pan of water to boil and cook the pasta according to packet instructions.
  2. Cut each sausage into 4 small pieces roughly hazelnut sized.
  3. Chop the sun-dried tomatoes into small chunks.
  4. Heat a tbsp of the sun-dried tomato oil in a large frying pan or wok. It needs to be large enough to hold the pasta later.
  5. Cook the sausage pieces for roughly 10 minutes, stirring occasionally. Add the sun-dried tomato chunks and the remaining 3 tbsp of oil until heated through.
  6. Once the pasta is ready, drain it and add it to the sausage mix with the parsley.
  7. Toss everything together. Season and serve.