Pea, sausage and tomato fusilli

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Prep time:

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Serves: 4

By kenyonfood



  • 1 vegetable stock cube

  • 2 tbsp olive oil

  • 1 tsp caster sugar

  • 1 tbsp vegetable oil

  • 75ml boiling water

  • 100g cherry tomatoes cut in half

  • 1 clove garlic chopped and crushed

  • 1 tin plum tomatoes peeled and chopped

  • 4 sausages large

  • 200g frozen garden peas

  • 4 sprigs basil roughly chopped

  • 225g fusilli pasta cooked


  1. Cook the sausages in the vegetable oil until brown and cooked approx 6 – 7 minutes.
  2. Heat the olive oil in a saucepan, add the garlic and fry until soft, approx 30 seconds.
  3. Add the peeled and chopped tomatoes. Dissolve the stock cube in the boiling water and add to the tomato along with the sugar and basil and season with the sea salt and black pepper.
  4. Add the cherry tomatoes. Bring to the boil and simmer for 10 minutes. If the sauce becomes too thick add more water as required and adjust the seasoning.
  5. Chop the sausages into thirds, add to the sauce along with the pasta and frozen peas. Bring to a simmer, making sure that the pasta doesn’t stick at the bottom of the pan.
  6. Place in an oven proof dish - if you want, you can top the pasta with a little parmesan cheese or grated cheddar and bake in the oven until the cheese is melted, about 5 minutes.

Handy Hint

Serve with a salad and garlicky, cheesy bread.

Additional Information

  • Pasta

  • Autumn

  • Spring

  • Main Course

  • sausage

  • peas

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