Fajita Style Sausage Pasta

Elevate your next pasta night. Imagine all the best bits of sizzling fajitas, but tossed through a comforting bowl of pasta, with star of the show, Porky Whites premium Surrey Sausages. Crumbled Surrey sausage meat is cooked until golden, then mixed with sweet pops of corn and red onion for big, bold flavour in every bite. It’s colourful, punchy, and packed with Tex-Mex vibes, finished with a crunchy tortilla crumb made from crushed tortilla chips, pumpkin seeds, a hint of lime, and smoky paprika for the ultimate sizzling topper. Not only does the topper taste delicious it’s also a handy way to quickly add extra fibre and texture to the dish.

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Ingredients

conchiglie pasta shells 300 g
red onion 1 (chopped)
spring onions 4 (sliced)
Porky Whites Surrey pork sausages 4 (crumbled)
tinned sweetcorn 150 g (drained)
frozen sliced peppers 300 g (sliced)
garlic granules 2 tsp
fajita seasoning 1 tbsp
tomato purée 3 tbsp
lime 1 (zest & juice)
pumpkin seeds 2 tbsp (crushed)
smoked paprika 1 tsp
tortilla chips 50 g (crushed)
mature cheddar 80 g (grated)

Method

Cook the pasta

Cook the conchiglie pasta shells according to the packet instructions, in boiling salted water.
Once cooked, drain and reserve a cup of the cooking water.

Cook the veg & sauce

Chop the red onion.Thinly slice the spring onion (keep it to garnish the finished dish).
Heat a dash of oil in a frying pan over medium heat. Remove the casings from the Porky Whites Surrey pork sausages and crumble the sausage meat directly into the pan.
Cook the sausage meat until browned, breaking it up as it cooks for around 5 - 7 minutes, don’t stir it too much so that you get nice caramelisation.
Add the red onion, sweetcorn, frozen sliced peppers and cook for 3 minutes.
Stir in the garlic granules, fajita seasoning and tomato purée, cook for 5 minutes, allowing the tomato purée to get a deeper red-brown in colour for the best flavour.

Make the tortilla crumb

Zest the lime, then slice it into wedges (keep the wedges to garnish). Crush or roughly chop the pumpkin seeds.
Heat a dash of oil in a small pan over a low-medium heat, add the pumpkin seeds and cook for a few minutes, then stir in the smoked paprika, and cook for another minute until the seeds start to pop.
Lower the heat and stir in the lime zest and cook for 1 minute, then take the pan off the heat.
Crush the tortilla chips (you want them to be like a coarse crumb texture, with some bigger bits for added texture) and mix with the pumpkin seeds.

Finish the dish & Plate Up

Add a dash of the reserved pasta cooking water to the vegetable pan, stir vigorously.
Tip in the pasta and mix well, adding more pasta cooking water as needed.
Scatter over the grated mature cheddar and pop a lid on top for a few minutes to help it melt.
Divide the pasta into bowls and finish with a generous sprinkle of the tortilla crumb, the spring onions and lime wedges.

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