Hash cooking, verb, to throw ingredients together to create a supper dish that dreams are made of. It’s not complicated, but that’s the beauty of a bowlful of pasta.
Sausage and bacon pesto pasta
2 fat gluten free sausages
2 rashers of smoked back bacon, chopped
1 medium onion, peeled and diced
1 pointed sweet pepper (red or yellow, we had a red one going) chopped
1tsp tomato puree dissolved in a little tap water
160g gluten free pasta
2 heaped tsp red pesto
salt and pepper
1) Heat a large pan to a medium heat, drizzle in some sunflower oil and add the onion and pepper. Saute for a few minutes before adding the sausages whole. I find it easier to cook the sausages first and then chopping them, compared to trying to wrestle with them when raw.
2) Remove the slightly browned sausages from the pan and add the bacon. Put the pasta on and chop the sausages into large chunks.
3) Add the sausages back to the pan and season everything. Add the dissolved tomato puree and a little extra water. Charring is good with this dish, it really adds flavour.
4) Drain the cooked pasta and add to the pan. Stir through the pesto, divide into two bowl, top with grated parmesan and devour.