Jamie's simple sausage pasta recipe

1. Place a large, shallow casserole pan on a medium-high heat. Squeeze the sausage meat out of the skins into the pan, breaking it up with a wooden spoon, and fry until lightly golden, stirring regularly. (If using veggie sausages, roughly slice and fry in 1 tbsp olive oil until golden and crispy.)
2. Pick and roughly chop the rosemary leaves and peel and finely slice the garlic. Add 1 tbsp olive oil to the pan, then add the vegetable base mix, rosemary and garlic. Season to perfection, then mash everything together with a potato masher and cook for 10 mins, stirring occasionally, until softened.
3. Pour in the chickpeas, juice and all, and scrunch in the tomatoes along with 1 tin’s worth of water, mashing everything up. Bring to the boil, then reduce to a medium-low heat and simmer for 30 mins until thick.
4. When the sauce has around 12 mins remaining, cook the pasta in a pan of boiling salted water to pack instructions, then drain, reserving a mugful of the starchy cooking water. Toss the cooked pasta into the sauce, adding splashes of the water to loosen if needed, then divide between bowls. Grate over a little Parmesan and drizzle with a little olive oil, if you like, then serve.

Go veggie: Simply use vegetarian sausages and skip the parmesan instead.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Jamie Oliver recipes

For top tips on protecting you and your family  when preparing raw meat and poultry, visit Food Safety in the Home.