Could you live without Pasta?

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I think I'd struggle. Of course really fresh homemade pasta is the best, I don't have a pasta machine though so most of the time I'll buy fresh pasta from the supermarket, but I wouldn't even want to be without just the normal dried stuff. When it comes to pasta, I'm really not a food snob and sometimes, when I'm on my own I'll happily just tuck into a plate of spaghetti with tomato ketchup. There you have it, it's out, my confession of a dark food secret!

You're probably turning your head away, completely sickened, vowing to never come read my blog again now, but doesn't everyone have one of those dishes? Please, say yes! Make me feel normal!

Anyways, if you are still with me and haven't closed the browser window in disgust yet, I'll leave you with one of my favourite recipe for tomato based pasta sauce. Well, I say recipe, because this time I actually measured what went in, but I usually just throw it together and it turns out slightly different but really good every time. Oh, and yes, it does contain a little bit of Heinz Tomato Ketchup, but just a small amount that adds a nice sweetness to balance the acidity of the tinned tomatoes, and I promise nobody will be able to detect it in the finished sauce.



Sylvie's Pasta Sauce with Sausage and Peppers
(serves 4)

6 bangers, casings removed (British sausages, I like to use Cumberland or Lincolnshire, but whatever you like)
1 onion
2tbsp tomato puree
3tbsp sundried tomato puree
2 cloves garlic, crushed
1 can chopped tomatoes with herbs
1 ½ tsp Italian Seasoning
2tsp dried oregano
1 ½ tsp vegetable stock powder
1 ½ tsp balsamic vinegar
2 tsp sugar
2tsp sambal oelek (optional)
5tbsp Heinz tomato ketchup
1 ½ peppers, chopped
8 chestnut mushrooms, sliced
salt and pepper, to taste


Heat a little olive oil in a large non-stick frying pan. Add the onion and the sausage meat and fry on a medium to high heat until the sausage is starting to brown. You need to break the sausages up really well with a wooden spoon while they’re frying.

Add both kinds of tomato puree and the garlic. Stir to coat all the meat and onions and fry for a further minute or so.

Add the tomatoes and fill the empty can with water, adding that as well.

Now add all the rest of the ingredients and stir well.

Bring to a boil and then reduce the heat to a simmer. Simmer until the sauce has thickened, about 30-45 minutes, stirring occasionally.

Taste and season with salt and pepper as necessary.




Can you see the sunshine in the pictures? Finally, it actually feels a bit like spring today, not just is the sun out, but it's actually the first day where it feels quite mild. When I went out for a run in my long-sleeved winter gear, I quickly started wishing I'd put on short sleeves. Could it be that spring is finally here, or have I jinxed it all now by writing about it?