This pasta dish is deceptively low fat and healthy. Good quality chicken sausage yields very little fat compared to other sausages (2 chipolatas have 10g protein and 1.6g fat), and while the sauce is creamy and comforting, it’s made with peppers, red pesto and walnuts. The only dairy in sight will be the parmesan, if you choose to grate over the top.

Ingredients

Quantity serves 4

• 1 pack good quality (at least 75%) chicken chipolatas (10 units or 340g)
• 4 pointed red peppers (either pre-cooked from a jar, or home made – see method)
• 5 garlic cloves, skin on
• 1 tablespoon extra virgin olive oil
• 2 tablespoons chopped fresh parsley
• 4 teaspoons smoky paprika
• 5 teaspoons shop bought red pesto
• 40g either walnuts or blanched almonds, toasted
• Spaghetti or Linguini for 4 servings

Method

Cook your chipolatas by grilling in the oven (about 12 min) until cooked, but careful not to overcook as they become dry quite quickly. Once cool, slice into discs.

Toast your choice of nuts, and be careful not to burn them (note: they will help create a creamy sauce, but burnt nuts will ruin the flavour of the dish). Set aside.

If using fresh peppers, roast on a baking tray in the oven with the whole garlic cloves still in their skins, about 10-15min until cooked.

Cook your pasta according to pack instructions and retain at least 120ml of pasta cooking water for later.

When cool enough to handle, skin and deseed the peppers, and squeeze garlic from their skins. Add pepper flesh and garlic puree to a blender with olive oil, parsley, paprika, red pesto and nuts. Once smooth, add the pasta cooking water and mix through. Season with salt & pepper to taste.

Finally, add the sausages back into the sauce and mix with freshly cooked spaghetti or linguini.

Sprinkle parmesan on top if you wish, or eat as is for a low calorie protein-packed pasta.