Ten vine ripened cherry tomatoes chopped in half (I like to leave the green stalks on to make them look super rustic and like something Donna Hay would cook but it’s up to you.
Olive oil
1 red chilli finely chopped
2 tablespoon finely chopped parsely
3 cups of cooked pasta (we used gluten free pasta spirals)
What You Do
Heat oil in a pan and add tomatoes. Cook until tomatoes start to whither. Add chilli and parsley and stir in sausages to heat through.
Turn off the heat and add the pasta to mix through.
Serve in a bowl with parmesan cheese and extra parsley
Recipe by Very Excellent Habits at https://veryexcellenthabits.com/3-quick-and-easy-ways-to-serve-up-your-snags/