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Nutrition: Per serving

  • kcal601
  • fat22g
  • saturates7g
  • carbs73g
  • sugars18g
  • fibre7g
    high
  • protein21g
  • salt1.04g
    low

Method

  • step 1

    Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

  • step 2

    Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

  • step 3

    Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

Recipe from Good Food magazine, September 2019

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A star rating of 4.5 out of 5.482 ratings
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