Gluten-free sugar-free Sausage Ragu


  1. Put the pasta on to cook.
  2. Add the oil to a large frying pan or wok, add the onions and fry until they begin to soften. Season with salt and pepper.
  3. Add the sausages and fry for 2-3 minutes, breaking up the sausages as you go.
  4. Once everything begins to brown, add the garlic and chilli and fry for 1 minute, stirring all the time.
  5. Add the tomatoes, water and stock cube and bring to the boil, stirring all the time.
  6. Continue to cook for 1-2 minutes, the tomatoes will begin to break up.
  7. Add the mushrooms and cook for a further 2 minutes.
  8. Finally add the drained pasta and basil. Season to taste.
  9. Serve with the grated Parmesan over the top of each serving.


  • 2 mugs/500g GF pasta
  • 1 tablespoons oil
  • 1 onion, sliced
  • 750 GF/SF (Musks) sausages, skins removed
  • 3 cloves garlic, finely chopped
  • 1 fat red chilli, chopped
  • 6 tomatoes, roughly chopped
  • 1/2 mug/150ml water + SF veg stock pot
  • 250g chestnut mushrooms
  • 3 tablespoons freshly chopped basil
  • 1/2 mug grated Parmesan





prep time

20 Minutes

cook time



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