I got this recipe from the current Weight Watchers magazine. I used turkey sausages, I’ll be honest I thought they’d be repulsive but they are actually not too bad. It could possibly be to do with the fact that they are masked in the sauce. I got them because of the propoints value. Sausages are yum but they tend to be high in points. I like this recipe a lot and will definately try it again. Hope you give it a go.
5 minutes prep, 20 minutes cooking time.
Serves 2 (the portions are pretty decent)
22 propoints per serving
Calorie controlled cooking spray
2 garlic cloves, chopped
1 red onion, sliced thinly
1/2-1 red chilli, sliced thinly
4 extra lean sausages, skins removed
1 bay leaf
350g tomatoes, chopped (I used tinned and they worked out fine)
125 garganelli or fusilli pasta
75g Weight Watchers low fat creme fraiche
Fresh parsley, chopped to garnish
1. Mist a nonstick pan with cooking spray and add the garlic, onion and chilli. Cook over a medium heat for 3-4 minutes until slightly softened, then add the sausages and increase the heat and cook for a further 5 minutes, breaking up the sausagemeat into small lumps.
2. Add the bay leaf and tomatoes, season and cook for 5-10 minutes, until the tomatoes have softened.
3. Meanwhile, cook the pasta according to pack instructions. Drain, then mix into the tomato sauce. Stir in the creme fraiche, heat through for 1 minute, then serve garnished with the parsley, if using.