Pasta with fresh tomato cream and sausage

Image shows a large bowl of casarecce pasta with a tomato cream and sausage sauce, a sprinkling of parmesan, and steam coming off the top

Fresh tomatoes are incredibly versatile and it is so quick and easy to make tasty pasta sauces with them, it’s hardly worth buying any tinned varieties (though they have their place in every kitchen, of course, and are a very cost-effective way to make pasta sauces). Although I call the sauce a ‘tomato cream’ – crema di pomodoro, there is no cream in this recipe. The creaminess comes entirely from the tomatoes and the cooking method (‘risottare‘ – see below).

For this recipe, I used Italian fennel sausage, which I think works best. If you can’t get any, try to get a high meat and high fat content sausage that has nice and chunky meat and fat, rather than very finely-ground meat and fat. Or you could make your own sausage meat – see my recipe here. I usually buy mine either online from Nifeislife, or in person from The Leeds Deli, when they have some in stock. Having a good, tasty sausage meat will make a big difference to this sauce.

For the pasta, I used casarecce this time, but any good durum wheat pasta with a bit of a hollow to ‘grab’ the sauce, or a nice rough surface for the same reason (fresh tagliatelle would work well, or pappardelle, if you like long pasta; other short pasta varieties such as orecchiette, conchiglie, mafalde corte etc would also work).

This recipe is quick and easy to make and only takes about as long as it takes to bring the pasta water to the boil and cook the pasta. The pasta will be partially cooked in boiling water, then finished off in the sauce, using the method known as ‘risottare‘ (imagine risotto being turned into a verb, i.e. ‘to risotto’, or ‘to cook risotto-style’). It is this cooking method that makes the sauce so deliciously rich and creamy!

Let me know what you think of this once you’ve tried it, and feel free to share your photos, too!

Ingredients (for 4 people):

  • 4 chunky Italian fennel sausages (see comments above re where to get them)
  • Approx. 600g baby plum tomatoes
  • Fine sea salt (to taste)
  • Extra virgin olive oil (a good splash – on an Italian recipe blog, you would see ‘q.b.’, which means ‘quanto basta’, i.e. as much as needed)
  • A sprinkling of freshly-grated parmesan cheese
  • Enough pasta to feed 4 people (about 500g is usually ample, especially as this is a very filling sauce with the sausage meat added). If you’re doing this as a traditional ‘primo piatto’ to be followed by a meat dish, roughly halve the quantities.
  • Coarse sea salt for the pasta water

Method:

Put a large pan of water on the hob to bring it to the boil.

While the water comes to the boil, halve the tomatoes lengthways and place them into a medium-hot large frying pan or sauté pan with a good splash of olive oil, sprinkle on some salt and cook them until they can easily be squished with the back of a spoon (this only takes a few minutes), stirring frequently.

Remove the tomatoes from the pan and let them cool for a couple of minutes. While they are cooling, skin the sausages and break the sausage meat into small chunks, then brown them in the same pan you fried off the tomatoes in.

Meanwhile, if the pasta water has come to the boil, add a generous handful of coarse sea salt to the water, then drop in your pasta. You only wnat to cook the pasta about halfway to its proper al dente eating consistency, so look at the pack instructions: For the casarecce I used, the pack recommended 8-10 minutes (8 for al dente), so I cooked it in the water for 4 minutes before proceeding to the next stage.

While the pasta is cooking and the sauisage meat is browning, blitz the tomatoes to a smooth consistency using a high-powered food blender. I use the Ninja Foodi Power Nutri Blender, but any blender of that ilk will work. If your blender is not as powerful, you may end up with bits of tomato skin that you’ll need to sieve before using the tomato cream. A powerful blender will also give the tomatoes their lovely pale and creamy consistency.

Add the tomato cream to the sausage meat in the pan and ‘rinse out’ the blender with some of the pasta cooking water, which you will then also add to the tomato cream and sausage meat in the frying pan. Stir the sauce and keep it gently simmering, to avoid it evaporating too much before the pasta goes in.

As soon as the pasta is cooked about half-way (it doesn’t have to be exact – a shorter time in the water will simply mean a longer time cooking in the sauce), scoop it out of the water with a slotted spoon and drop it straight into the pan with the sauce. It’s ok if some water comes with it. You will need the water to help it cook. Stir it through and turn up the heat under the frying pan so the pasta and sauce bubble away nicely to help the pasta cook. Keep the pasta cooking water, as you will need to ladle a bit in at a time to keep the pasta cooking – like making a risotto (except you would use stock for a risotto).

Cook the pasta in this way, stirring regularly to make sure it cooks evenly and absorbs the flavours well, adding a bit of the starchy cooking water as needed, from time to time. Don’t add too much water at once, as you need to be left with a rich, creamy sauce at the end, without having the pasta drowning in sauce!

The pasta will be cooked when it is a nice al dente consistency and you have a rich, creamy sauce – the starch from the pasta helps make it lovely and thick & creamy! 🙂

Take the pan off the heat and stir through a little bit of finely-grated parmesan, then serve immediately! Each person may wish to add a little more parmesan over the top, to taste.

Image shows a large bowl of casarecce pasta with a tomato cream and sausage sauce, a sprinkling of parmesan, and steam coming off the top
Casarecce with fresh tomato cream and Italian fennel sausage

Pasta with tomato cream and sausage – Gloriously Simple, Gloriously Good!

Hannah’s Chicken and Broccoli Pasta Bake

Chicken and Broccoli Pasta Bake cooked

This is one of the recipes that Hannah created at uni and has cooked for the whole family since. It is delicous, filling and quick and easy to make. This recipe is great for students as it is inexpensive and goes a long way so is perfect for batch cooking.

Chicken and broccoli work very well together, but why not experiment with different ingredients, too, and let us know the results!

Ingredients (4 generous portions)

Chicken and Broccoli Pasta Bake Ingredients
  • 400g pasta – we used farfalle but fusilli, penne or any other short pasta of your choice will work
  • 40g butter plus a knob to cook the chicken
  • 40g plain flour
  • 400ml milk
  • 200g grated cheddar cheese – you can experiment with different types of cheese (e.g. blue cheese)
  • 1 broccoli stalk
  • 4 skinless, boneless chicken thigh fillets (use breast if you prefer)
  • a drop of olive oil
  • a pinch of fine salt
  • a small handful of coarse salt for the pasta water
  • a drop of vegetable oil for the pasta water
  • 75g breadcrumbs
  • 10g grated parmesan
  • optional: a sprinkling of garlic granules

Method

  1. Pre-heat the oven to 160°C
  2. Bring a large pan of water to the boil with the coarse salt and vegetable oil
  3. Cut the chicken into small pieces (roughly 1cm x 1cm)
  4. Cut the broccoli florets into similar sized pieces as the chicken
  5. Cook the pasta for 2 minutes fewer than indicated on the pack
  6. While the pasta is cooking, cook the chicken and make the cheese sauce:
    • In a small pan, melt a knob of butter and add a drop of olive oil to stop the butter burning
    • With the pan on a high heat, add the chicken, and season with a sprinkling of salt and the garlic granules (if using)
    • Stir and turn the heat down, leaving the chicken to cook, remembering to stir from time to time while you make the cheese sauce
    • In another small pan, melt 40g of butter and stir in the flour to make a roux
    • Gradually add the milk, stirring continuously to avoid lumps forming, allowing each bit of milk to amalgamate into the roux before adding any more
    • Once all the milk has been added, keep stirring on a low heat as the béchamel sauce thickens
    • Once the béchamel sauce is thick and velvety, remove it from the heat and stir in the grated cheddar
  7. Drain the pasta and pour into an oven-proof dish
  8. Mix in the cooked chicken, cheese sauce and the raw broccoli
  9. Combine the parmesan and breadcrumbs and sprinkle liberally over the top of the dish
  10. Bake in the pre-heated oven for 20 minutes or until the crust is deliciously golden
Chicken and Broccoli Pasta Bake before baking
Chicken and broccoli pasta bake ready to go in the oven – before adding breadcrumbs and parmesan (left) and after (right)

Note: You can cook this delicious chicken and broccoli pasta bake a day in advance and re-heat it the following day. Take it out of the fridge a couple of hours before re-heating, then heat in a pre-heated oven (160°C fan) for approximately 45 minutes or until piping hot throughout.

Chicken and Broccoli Pasta Bake cooked
Hannah’s chicken and broccoli pasta bake

Hannah’s Chicken and Broccoli Pasta Bake | Gloriously Simple, Gloriously Good!

Pureed food ideas for gastric sleeve diet

Baba Ganoush | Aubergine Dip | Eggplant Dip

Instead of writing a load of recipes for the pureed food phase of the post-gastric sleeve (sleeve gastrectomy) diet (pureed food does not LOOK all that attractive in photos! lol), I have decided to list some ideas, based on the food I’m eating over this two-week phase.   I will keep adding ideas as I try more foods!

For the most part, I am trying to plan meals for me and my husband that I can just puree and eat alongside him, so there is no need during this phase to constantly cook different meals for yourself. 

Also remember that when you move onto pureed food from your liquid diet, some foods may initially ‘get stuck’ on the way down and you may feel uncomfortable as a result.  If that is the case, try them again a week or so later to see if it’s any easier. 

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first. 

Bangers and (sweet potato) mash

I cooked a delicious sausage in onion gravy (best to use a high-meat content sausage so you’re not filling yourself up with ‘fillers’ put into the sausage meat.  I particularly love ‘Heck 97%’ gluten-free sausages.). 

For the onion gravy, I browned a red onion cut into wedges in a bit of spray cooking oil, then made up the gravy with a Knorr Onion Gravy Pot and water.  

I also cheated and bought ready-made sweet potato mash.  Once the sausage was cooked, I blitzed the sausage with a bit of gravy and a couple of pieces of onion, served on the side of the sweet potato mash, then poured a little bit of the gravy (no onions) over the top.  It was DELICIOUS!

Smashed avocado (breakfast, but not only!)

I took a very ripe avocado, mashed up half of it with a fork, adding a drop of lime juice, a sprinkling of sea salt and freshly-ground black pepper, and a drop of extra virgin olive oil.  

Make sure you chew any remaining chunks really well and eat it nice and slowly. 

Slow-cooked lamb shank with red wine, garlic and rosemary

I have made little cuts in the lamb shank and placed chunks of garlic into them, then sprinkled dry rosemary over the entire shank (it’s even nicer with fresh rosemary – just insert some sprigs into the cuts with the garlic).  

I then seasoned generously with sea salt and freshly-ground black pepper, browned in a hot non-stick pan with a bit of olive oil and placed it in a slow-cooker.  I then de-glazed the pan with a small bottle of red wine, which I poured over the lamb in the slow cooker. 

Once the lamb was cooked, I made gravy with the juices, cornflour, gravy browning and some chicken stock.  To serve, I blitzed some gravy,  a small and very tender piece of lamb, and a tiny amount of cooked vegetables (carrots & broccoli), and served it alongside some mashed potato. 

Chicken liver paté

It’s really simple to make a low-fat, nutritious chicken liver paté.  Here is my recipe, which is also reflux-friendly.  The beauty of chicken liver paté is that it is rich in protein and iron – both essential after bariatric surgery.