I’ll be honest and say that I’m not a natural cook or baker, I give it a good go but it’s not something that comes naturally. Over the last couple of years, I have been making a concerted effort to expand my skills in the kitchen and I have really enjoyed trying different meals and learning new recipes.
Previously my diet was quite bland, I would cook the same meals week in and week out but now I try to mix things up a little by changing what I eat regularly and also trying new recipes – I’m loving the variety this brings to my meals.
In my ever growing quest for new recipes to try, I recently found some absolutely delicious recipes on the HelloFresh website. If you’re not familiar with HelloFresh, they are a great company who create recipe boxes that contain everything you need to make delicious meals from scratch – all delivered to your kitchen table (well you’re doorstep at least).
If like me, you feel stuck in a rut when it comes to meals then why not try HelloFresh for yourself, or head over to their website and try some of the tasty meals listed on their recipe section. I have recently tried a few new recipes from cookbooks and online, including a homemade donner kebab, melt in the middle meatballs, and the lovely Speedy Sausage Pasta recipe from the HelloFresh website. If you would like to try the sausage pasta recipe I have included the ingredients and method below, it’s a quick and easy recipe that’s perfect for the whole family. I have been telling family and friends to try it for themselves, it’s one of the nicest meals I have made in a long time.
- 300g Pork and Oregano sausage
- 200g Wheat Rigatoni Pasta
- Balsamic Vinegar
- Finely Chopped Tomatoes 390g
- 1 bunch Flat Leaf Parsley
- Grated Italian Style Hard Cheese
- Red Wine Stock Pot
- Baby Spinach
- Tomato Puree
- 50 millilitres of water
- Boil the kettle and while you wait heat a drizzle of oil in a large frying pan on medium-high heat. Once heated add the sausage meat to the frying pan and fry until browned, break the sausage meat up to chunky bite-sized pieces with a wooden spoon.
- Fill a saucepan with boiling water, add the rigatoni, return to the boil and cook until desired texture. Once cooked drain the pasta and drizzle over a small amount of oil to stop the pasta sticking together.
- Add the balsamic vinegar to the sausage meat and allow to evaporate for 30 seconds. Stir in the tomato puree and cook for 2 minutes.
- Next add the finely chopped tomatoes, stock pot and water to the frying pan. Bring to the boil, stirring to dissolve the stock pot then reduce the heat to medium and simmer until thick and tomatoey, around 5-6 minutes.
- Meanwhile, roughly chop the parsley. When the sauce is cooked stir through the spinach a handful at a time until wilted, 2-3 minutes. Season to taste with salt and pepper as required.
- Add the rigatoni to the sauce along with half the cheese and half the parsley, stir until evenly combined. Serve in a bowl and sprinkle with the remaining cheese and parsley. Yum!
Since I started experimenting with recipes and food I have definitely found a new love of cooking and baking, so much so that I have decided to share more recipes on the blog. I have a couple of ideas in the works so keep your eyes peeled if you enjoy cooking and baking and you’re looking for some new ideas. In the meantime, why not take a look at my recipe index where you can find a few recipes I have shared in the past.
Will you be trying the Speedy Sausage Pasta recipe?
*This is a collaborative post