Fusilli salad with Pork & Herb Chipolatas

Fusilli & Herby Pork Chipolats  photo 5

Super simple. Easy peasy. Delicious. Serves 2. Sometimes I make extra, knowing that this is sooooo scrumptious, I want it again for lunch the next day…. Go on, you know you want to!

What you need:

  • generous glug of olive oil
  • 150g Fusilli pasta
  • 4 pork chipoloatas (I use Waitrose British pork & herb)
  • 2 shallots, thinly sliced
  • 1 clove garlic, crushed
  • handful of frozen peas (or petits pois)
  • 50g sun-dried tomatoes, sliced
  • grated Parmesan (to serve)
  • handful of chopped fresh herbs flat-leaf parsley
  • salt and freshly ground black pepper

What to do:

  1. Cook to Fusilli in a pan of well salted water for 10-12 minutes, or until ‘al dente’. 
  2. Slice the chipolatas into chunks and heat a glug of olive oil in a frying pan,  fry the sausages over a medium heat until golden brown.
  3. Add the sliced shallots and garlic to the frying pan and toss together with the chunks of sausage.
  4. Add the peas to the pasta for the final 2 minutes of the pasta’s cooking time, and toss the sun-dried tomatoes through the sausage mixture to warm through.
  5. Drain the pasta and peas and then add to the sausage in the frying pan, ensuring all the pasta is coated.
  6. Season well with salt and pepper and stir through a handful of the parsley, grate over the Parmesan.
  7. Serve hot or cold, for lunch or dinner. Enjoy -x-

 

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