300g fresh egg penne
500g tomato and herb pasta sauce
3 x 120g tins tuna steak in springwater, drained and flaked
325g tin sweetcorn in water, drained
390g carton Italian chopped tomatoes
14g fresh flat-leaf parsley, leaves picked, washed and chopped
100g mature cheddar, grated
1 tbsp olive oil
1 onion peeled and chopped
1.5 tbsp Cajun seasoning
2 chicken breasts cut into bite-size pieces
75 g chorizo, cut into small chunks
2 cloves garlic peeled and minced
1/2 red bell pepper deseeded and sliced
1/2 green bell pepper deseeded and sliced
1/2 yellow bell pepper deseeded...
For the sausages
350g Cumberland Shroomdogs - slice each sausage into 5 pieces (Sainsbury's sell them)
2 tbsp olive oil
2 tsp sweet smoked paprika
1 tsp ground fennel
1½ tsp cayenne pepper
For the sauce
1 medium red onion - Peel and finely dice
2 cloves garlic - peel and grate
2 red peppers...
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