...made with leftover sausages and Med Veg from a weekend BBQ...after all, we're in a double dip recession now apparently, so definitely up for the "Waste Not, Want Not" challenge these days......our food waste is at an all time low here at Sew Appetising...and this recipe was the perfect way to stop this food going to waste...
Plus, I had planned the week's food in advance (as always) and had deliberately worked it so that Monday was leftovers day this week...
To start off I made a very simple tomato sauce to act as a base for the whole dish...when I say simple, I mean simple, 1 tin chopped tomatoes, 1 red onion diced finely, a tsp sugar and a glugg of leftover white wine...I basically softened the onion in a little olive oil, added the tomatoes, sugar and wine, and let it simmer and reduce for about 30mins...stirring form time to time...I didn't season it as I wanted to add the rest before tasting again and possibly seasoning then (there was seasoning on the med veg already you see)...
The leftover sausages got chopped...
...the med veg got taken out of the fridge...I used the same method to cook these veg as here... but without the beetroot...
...once the tomato sauce was reduced I added the chopped leftover sausages and let them heat through thoroughly before adding the veggies...
...this all got mixed together and heated through until everything was boiling hot...I finally tasted and seasoned...it needed just a little pepper...I added a few Greek Basil leaves from the garden and it was done...I cooked some rigatoni to go with it...it is a good pasta for chunky sauces...
...and instead of serving with parmesan I had some firm mozarella left over from the Small Ones pizzas that evening, so cubed some and sprinkled on top...a tasty yet simple supper dish made from pretty cheap ingredients...a winner all round...oh and there were leftovers for Hubby to take as lunch the next day!!!
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