I know it sounds odd but it really is quite delicious. The carrots combine with the sausage to form an unexpectedly good sauce which is thick and satisfying. It’s so easy to make and a favourite supper dish in our house-even the kids love it! Use the best sausage you can-it makes a difference! This dish freezes really well and keeps in the fridge for up to 3 days!

Ingredients

4 serv.

pork sausage↗8 ounces
oil1 tablespoon
butter↗1⁄2 ounce
onion↗1⁄2
chopped
carrots↗3
tomatoes↗14 ounces
chicken stock↗4 fluid ounces
bay leaf↗1
dried oregano↗1 teaspoon
pasta (macaroni or rigatoni)↗12 ounces
freshly grated parmesan cheese or Mature cheddar cheese3 ounces
seasoning

Step-by-step instructions

1
If using whole sausage remove meat from skins.
2
Grate/shred the carrots.
3
Puree the tin of tomatoes.
4
Heat the oil and butter in a saucepan and cook the onion until translucent.
5
Add the sausage meat and lightly brown, breaking it up with a fork.
6
Add the carrot and stir for a few minutes.
7
Add the tomatoes, stock bay leaf and oregano and cook, covered over a low heat for 30 minutes.
8
Taste for seasoning-if the sausages are spicy you may not need any.
9
Cook and drain pasta.
10
Mix pasta with the sauce and serve.
11
Serve cheese separately.

Source: food.com

Original recipe ↗

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