RED LENTIL PASTA WITH SAUSAGE

I’ve never been a fan of pasta alternatives, but now that there is more of a demand for them, I have found that there are some really good ones on the market. When it comes to red lentils, I only eat them in a soup – usually a spicy Thai soup. I don’t really care for them any other way. But, I recently tried red lentil pasta and it was really good. The brand I bought has only two ingredients – red lentils and water. This pasta is a great way to get more lentils in your diet in a new creative way.

RED LENTIL PASTA WITH SAUSAGE

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Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 227 gram red lentil rotini
• 4 hot Italian sausage casings removed
• 4 shallots chopped
• 2 cloves garlic minced
• 142 grams baby spinach small clam shell (5oz)
• 2 cups parmesan cheese grated
• 1½ cups passata
• ½ cup ricotta cheese
• 1 tbsp Calabrian chilies in oil

Method

 

1. Salt a pot of boiling water. Add pasta and cooking according to the instructions on the box.
2. Put a skillet on medium heat. Break up the sausages and let them render their fat and fry.
3. Once the sausages are slightly browned, add the shallots and garlic. Fry till shallots are softened.
4. Add the spinach and let it wilt.
5. The pasta should be cooked by now. With a slotted spoon, transfer the pasta from the water to the skillet.
6. Grate the parmesan over the pasta and stir.
7. Pour in the passata and stir.
8. Reduce the heat to simmer and add the ricotta and Calabrian chilies. Mix well.
9. Let simmer for 10 minutes.

Notes

This dish can be portioned out and frozen. To reheat, microwave for 4 minutes.