Thursday, 7 June 2012

Creamy Courgette Pasta with Sausage Meatballs

My husband absolutely loves sausages so I am always looking for different ways to cook them for him.  Pasta is one of my favourite meals, in any form, so sausages with pasta makes an appearance in our house frequently.  This is a very quick and simple meal to make for workdays, especially if you make and cook the meatballs the night before you want them. 


Sausage meatballs are an absolute doddle to make and well worth making in bulk to keep in the freezer for future use.   

To serve two people generously you want : 

1lb good quality sausages (or sausagemeat) 
½ pint chicken stock
1 courgette (zucchini)
Half of an 8oz (200g) pack of garlic and herb Philladelphia
6 to 8oz (180 to 200g) dry weight of penne/rigatoni.
Generous handful of rocket (arugula) 

To make the sausage meatballs simply skin the sausages and pinch each into about three pieces, rolling the pieces into balls as you go.  You could fry them on the hob, but I can’t bear frying so I pop them into the oven to cook.  They will only want 20 to 30 minutes in a hot oven – but keep an eye on them.  (If you don’t want to use all the meatballs (and I never do), pop the unused cooked ones into the freezer for another time.) 

Prepare the courgette by cutting it into pieces roughly the same size as the penne/rigatoni.  Cook the pasta according to packet directions.  While the pasta is cooking you can get on with the sauce. 

To make the creamy sauce simply simmer the courgette and cooked meatballs in the chicken stock, in a wide frying pan until the stock has reduced a little.  Add half a tub of garlic and herb cream cheese (low fat is just as good) and stir into the stock until it is smooth. 

Drain the pasta and add to the creamy meatballs and stir well to combine.  Add a handful of fresh rocket and stir again. 

If you are making this with meatballs that haven’t been frozen then it is well worth doubling up on the quantity and stashing the extra in the freezer to make a pasta bake on another evening.

To cut down on cost and time, it is worth making the sausage meatballs when you have the oven on for something else and stashing them in the freezer to use at a later date.  When you want to use them you simply need to defrost overnight. 

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