Having a couple of sausages left over from the weekend (as my mum made too much food as per usual when we have parties) I came up with the idea of combining the sausages in a pasta.

The following recipe uses these in a great pasta dish with fetta, olives and parsley. It’s a nice light dish for summer and can be the sausages could be swapped with normal meat ones or placing in a processed vegetarian or vegan sausage on your supermarket.

Serves:

• 3 serves

Ingredients:

• 250 grams pasta spirals, cooked
• 2 spicy sausages or processed ones of your choice
• half a handful of fresh parsley, diced
• 40 grams fetta, crumbled
• 2 tsp garlic mince
• handful marinated chilli olive halves from your deli or marinate olive from a jar
• 2 tbs red wine vinegar
• drizzle olive oil

Instructions:

1. In a pot, mix the garlic and marinated olives heating through. There’s no need for oil, because the marinated olives should have some.
2. Slice the sausages into thin pieces and cut into halves.
3. Pour the sausages and diced parsley into the pot, warming the sausages through.
4. Mix into the red wine vinegar and pasta.
5. Take off the stove and crumble through the pasta, stirring through.
6. Serve and drizzle the olive oil over the top.