As a family with multiple allergies, most meals involve several pots: some of them safe for one boy only, some for both. And me, checking and double checking before I dish up, and making sure I don’t mess up a meal by adding the wrong gravy, for example.
That’s why I love meals that all of us can eat together. Bonus points if they are tasty, healthy, quick and cost-effective. Tonight I got a full house in the form of sausage pasta.
We had some leftover sausages from our first barbecue for 2017 yesterday, so I decided to build the boys’ dinner around that. The result was delicious and I ended up having the same when they didn’t finish the lot.
Sausage pasta sauce
Free from: nuts, dairy, egg, wheat, soya, peas, gluten
2 cooked sausages, chopped in small chunks (we had the regular pork sausages by Debbie & Andrew on offer today, but I prefer these chipolatas usually as they have less salt)
2 echalion shallots, chopped
1 garlic clove, crushed
1 grated carrot
box of chopped tomatoes
basil, dried or freshly chopped, to taste
2 tablespoons of grated Violife cheese
- Fry the onion and garlic in a bit of sunflower oil until they start to colour, then add the carrot and fry a little longer. (In future I’ll probably add some grated courgette as well.)
- Add your chopped sausage and start to heat that through. You need to cook all of this until the sausage is piping hot throughout.
- Chuck in your tomatoes and basil, then turn the heat to its lowest setting to allow the sauce to simmer.
- When it is all hot through and you’re happy with the consistency, mix it with your cheese and serve.
To say it was a hit is an understatement, and I loved that they could sit next to each other without me having to warn C not to touch L’s stuff with allergy fingers!