This recipe from Sarah’s mother has become a favourite in The Allergy Team’s households!  It is a crowd-pleaser and a great standby supper that’s comforting and budget-friendly.     

Serves 4 

Ingredients

  • 2 tbsp olive oil

  • 2 small red onions, chopped

  • 6 pork sausages

  • 1 ½ tbsp chopped rosemary (dried is fine)

  • 2 bay leaves

  • 1-2 tsp dried red chilli flakes, to taste

  • 2 x tins chopped tomatoes

  • Salt and pepper

  • 350 – 400 g penne

Method

1. In a frying pan, heat the oil and fry the onion until soft and light brown. 

2. Squeeze the sausage meat from the skins into pieces about the size of a 50p piece.

3. Add the sausage pieces, rosemary, bay leaves, and chilli. 

4. Fry together over a highish heat, stirring to slightly mash and brown the sausages. 

5. Reduce the heat, put the lid on and cook for 15 minutes. 

6. Meanwhile cook the pasta according to the packet’s instructions. 

7. Add the tomatoes to the sausage mixture and cook for 10 minutes.

8. Stir in the pasta and serve. 

Team tip: use this as a base to add other vegetables too – for example, a handful of spinach at the end or some grated carrot when the onion is cooking.

Team tip: you can also use this sauce as the base for your own pizza.  You may just need to cook it for a bit longer so that the sauce is less wet.

More Recipes

  • Jen’s Rocky Road

    Need a pick-me-up for the holidays? Jen’s Rocky Road recipe may be the answer!

  • Spaghetti Bolognese

    Our allergen-free version of this classic comfort food is a winner for the whole family.

  • Hot Cross Buns

    As well as all the chocolate, Easter wouldn’t be Easter without Hot Cross Buns.

  • Savoury Vegetable Muffins

    Lucy Upton’s muffins are great for breakfast, lunch boxes and snacks and with some adaptation can be free of the top 14 allergens. You can freeze them so they are ideal to batch cook at the weekend ready for the week ahead.

  • Beetroot Soup

    Beetroot soup is a fabulous colour as well as being nutritious and delicious. Blend everything together before serving if you prefer smooth soup.

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.