Sausages with eggs, sausages in stew or sausages in pasta… if there is one way to instantly add a big flavour bomb, it’s with sausages. And this One Skillet Saucy Sausage Pasta, will rock your world. It is not only a breeze to whip up and clean up in 30 minutes, it costs about $30 to make.
DISCLAIMER: This is not a sponsored post. I frequently purchase Sidecar Sausages. However, this blog is part of an Instagram giveaway (8-22 March 2020) on @smitteninthekitchen and I was given a few products from Sidecar to sample and photograph. The thoughts and opinions below, as always, are all my own.
ALWAYS CHOOSE GOOD QUALITY SAUSAGES
Sausages are said to be notoriously bad for your health. Particularly IF you barbecue them to a char, eat them in excess and buy the cheaper variety.
Cheaper sausages are high in sodium and nitrates and made from unidentifiable meat parts. However, Sidecar Sausages are definitely a healthier option, made from real meat and zero preservatives.
You can cut out heaps of extra calories by grilling them in the oven. Grilling, instead of frying in a pan, does not compromise on flavour or crispiness.
We have Sidecar Sausages as an occasional treat at breakfast. When I add them to pastas, stews or fried rice, it’s often mixed with vegetables to balance out the calories. Sausages are also a convenient solution for when I don’t have much time to cook.
Chicken breast and fish remain our staple meat source. But when we indulge in any red meats, we make sure it’s always good quality, like those from Sidecar.
ABOUT THE INGREDIENTS FOR SAUSAGE PASTA
SIDECAR SAUSAGES
Sidecar sausages are our go-to sausages. It is made locally in Singapore, is gluten-free and handcrafted with no preservatives, artificial ingredients or extenders. Plus, it is made with meats sourced from Europe, Australia, New Zealand and America, with a guarantee of quality from ethical growers.
So meaty and not overly salted!
Needless to say, they taste amazing. With a higher price tag of S$16 for a 500g packet (cheaper brands go for a questionable S$2 for a 240g packet), you can be assured that you are getting better quality bangers for your buck! (See what I did there… hur hur hur!) Also, you’ll be more likely to enjoy them sparingly while satisfying your cravings with their intense flavours.
CHERYL’S TIP! If you order on www.sidecar.com.sg, you’ll be spoilt for choice. They offer a variety of sausages, meats and even seafood. And with orders $120 and above, they’ll even deliver straight to your doorstep (in Singapore) . Win!
Look out for specials on Sidecar Sausages on Redmart with the Lazada app. However, you won’t find this amazing turkey breast meat or Thai Lime & Sweet Chilli Chicken Burgers (see photograph below). For that and more, you’ll have to order from them directly.
I’m also a fan of their minced beef. They sell pre-made beef burger patties too but I made this delicious burger from scratch with their minced beef.
PS: Another must-try is Sidecar’s pre-cooked Tender Pork Ribs. It is fall-off-the-bone-tender and a convenient option to bring along to a BBQ party!
PARMESAN CHEESE
Cheese is another item I wouldn’t skimp on with budget options, especially when it comes to parmesan cheese. Make sure you ONLY get parmigiano-reggiano, and get it in a block you can grate yourself.
The book “Real Food, Fake Food – Why You Don’t Know What You’re Eating and What You Can Do About it” by Larry Olmstead, explains:
“By law, Parmigiano-Reggiano is allowed to contain only three very simple ingredients: milk (produced in the Parma/Reggio region and less than 20 hours from cow to cheese), salt, and rennet (a natural enzyme from calf intestine).
Three other ingredients, Cellulose Powder, Potassium Sorbate, and Cheese Cultures are not found in Parmigiano-Reggiano – they are completely illegal in its production.”
Yet you will find these substandard ingredients in many cheaper brands labelled as “parmesan” or “100% grated”. That’s fake cheese and super bad for you.
So please get parmigiano-reggiano for REAL parmesan, mmmmkay?
CHICKPEA FETTUCCINE
I discovered these by accident and we are now hooked on any kind of chickpea pasta. Do note that they aren’t as starchy as regular pasta. This means you can’t use the pasta water to thicken up the sauce, as you might with traditional pasta. They also cook faster than regular pasta and have a nice bite, even if you accidentally overcook them. They are also gluten-free. Bonus!
CHICKEN STOCK
I prefer to use cubed chicken stock. They are cheaper than store-bought chicken broth, take up less space in the pantry, have a longer shelf-life and pack a punch when it comes to flavour. My two preferred brands are Knorr’s No Added MSG Chicken Stock Cubes or, if you are willing to spend a bit more, Kallo Organic Free Range Chicken Stock Cubes.
THYME
I happened to have fresh thyme in the fridge, but feel free to substitute this with the dried variety. Dried oregano works as well.
Food For Thought
Cooking for the family or even for two can be a chore. However, it is possible to cook healthy, nutritious meals and even gourmet dishes under 30 minutes and with a $30 budget.
Get the family involved – or in my case, the husband. Cooking is at least a two-person job. One gathers the dry ingredients, the other cuts. One cooks, the other washes. It also sets the stage to catch up, bond and practise team work.
With many people on stay-at-home orders because of the Covid-19 coronavirus situation, now is a great opportunity to cook for yourselves and your loved ones.
Here’s a few other easy meals you can try!
- BEEF POTATO CAKES WITH PICKLED CUCUMBER SALAD
- SPICY PEANUT SAUCE TOFU BOWL
- TURMERIC GINGER PEPPER PORRIDGE
One Skillet Saucy Sausage Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
This One Skillet Saucy Sausage Pasta is full of flavour and so satisfying. Plus you can make it in under 30 minutes and clean up is a breeze.
Ingredients
- 1 tablespoon olive oil, for cooking
- 500g fennel Italian pork sausage
- 6 cloves garlic, minced
- 200g chickpea fettuccine or pasta of your choice
- 1 cup water
- 3 tablespoons tomato paste
- 400g can diced tomato
- 1/4 teaspoon salt
- 1 cube chicken stock
- 5 sprigs thyme tied with string
- 1/3 cup cream (optional)
For serving:
- Handful of fresh parsley, for garnishing
- Freshly grated Parmigiano-Reggiano
- Sprinkle of smoked sea salt flakes or pink Himalayan salt
- Freshly cracked black pepper or chili flakes
Instructions
Cut the tip of each sausage and squeeze out the contents into bite-sized chunks, into a bowl. Discard the skin.
In a large saucepan, on medium high heat, stir fry the sausage pieces with some olive oil. Use your frying ladle to mince up any large chunks of sausage into smaller bits. Once the sausage bits start to brown, throw in the minced garlic and sauté until golden.
Turn the fire off and scoop out the fried garlic and sausage into a bowl lined with paper towels to soak up any excess oil and fat rendered off from cooking the sausage meat.
In the same pot, on medium high heat, add 1 cup of water and the pasta. Add the tomato paste and canned diced tomatoes along with all the liquids. Add the herbs, salt and stock cube. Cook according to package instructions, uncovered. On the last 2 minutes of cook time, add the cream, if using, and stir to combine.
Turn the fire off, add the sausages back into the pot. Mix it all up and serve immediately with fresh parsley and grated parmigiano-reggiano.
Notes
I sometimes like to add a finishing salt to the dish. It elevates the flavours and makes it come alive. Maldon smoked sea salt flages or pink himalyan salt are a good choice.
Always use good quality sausages
Never buy plain old “parmesan”. Make sure you get parmigiano-reggiano.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: 30 Minute Meals
- Method: Stove Top
- Cuisine: Italian
