Baked Fusilli with Sausages and Potatoes

Ingredients

500g Fusilli
5 Baby Potatoes, peeled
4 NTUC Garlic Sausages
A handful of Mozzarella Cheese
Extra Virgin Olive Oil
Pepper
Sea Salt

For the Sauce

2 tbs olive oil

1 onion, peeled and finely chopped

1 garlic clove, peeled and finely chopped

120ml dry white wine

2 x 400g tins chopped tomatoes

100ml water

1-2 tbs caster sugar

sea salt and black pepper

Method

1. Cook Fusilli in salted water until al dente. Drain and drizzle in Extra Virgin Olive Oil.
2. Boil Baby Potatoes for 5 minutes. Leave to cool. Slice them up to thick slices.
3. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.

4. Increase the heat slightly and pour in the wine.

5. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.

6. Season with salt and pepper.

7. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat. Leave to cool. 

8. In a baking tray, arrange potato slices on surface. Ladle sauce over potatoes.
9. Arrange Fusilli on sauce. Ladle sauce over Fusilli.
10. Repeat till all ingrdients used up.
11. Season with pepper.
12. Sprinkle a handful of mozzarella cheese on top
13. Bake, covered with foil, at 180 Degrees C for 20 minutes
14. Mix well, serve hot!
15. Enjoy!

Roast Lamb Sausages with Onions and Carrots

I love roast Sausages. I love Lamb. So when there are Lamb Sausages, its a good occasion to Roast them! Simply adore them. 

Ingredients

6 to 7 Rosemary Lamb Sausages or any other type of Sausage (I buy mine fresh from Cold Storage Supermarket)

2 Red Onions

2 Carrots

1 tsp dried Rosemary (If you have fresh that's better)

Drizzle of Extra Virgin Olive Oil

Method

1. Pre-heat Oven to 200 Degrees

2. Cut up Onions to quarter and Carrots to thick slices

3. Mix the sausages, onions and carrots with dried rosemary and good drizzle of Extra Virgin Olive Oil

4. Arrange them in a roast pan and roast for 10 mins

5. Enjoy! Preferbaly with Loads of BEER!