Quick seafood linguine
This speedy seafood pasta is ready in just 20 minutes. A satisfying, low-fat recipe which makes the most of frozen seafood and chopped tomatoes
Creamy sausage & harissa pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 2 tsp olive oil
- 1 small red onionchopped
- 2 sausages
- 1 garlic clovecrushed
- 8 cherry tomatoeshalved
- 2 tsp harissa paste
- 75g mascarponeor soft cheese
- 100g rigatonior penne
- small handful of parsleychopped
Nutrition: Per serving
- kcal1027
- fat58g
- saturates30g
- carbs92g
- sugars14g
- fibre10ghigh
- protein29g
- salt1.6g
Method
step 1
Heat the oil in a large frying pan over a medium heat and cook the onion until softened and translucent, about 8 mins. Push to one side of the pan.
step 2
Squeeze the sausagemeat from the skins into the centre of the pan. Cook for 5-8 mins until browned, squashing into smaller chunks with the spoon as it cooks. Add the garlic and tomatoes. Let the tomatoes soften for a few minutes, stirring now and then to prevent sticking. Stir in the harissa paste and mascarpone.
step 3
Meanwhile, cook the pasta in salted water in a saucepan following pack instructions.
step 4
Drain the pasta, saving a mugful of the water. Tip the pasta into the sauce, add the parsley and stir together. Add a splash of the pasta water to loosen the sauce – it should be silky and coat the pasta without pooling in the bottom of the pan. Grind over some black pepper to serve, if you like.
