Arrabbiata pasta with sausages

Arrabbiata pasta with sausages

Arrabiata pasta with sausages
  • Low phosphate
  • Low potassium
  • Low salt
  • Lunch
  • Main meal
  • European
  • 30 minutes or less
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A nutritious comfort meal with good source of protein, this classic pasta dish is on the table in less than half an hour.

Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

A great family supper that’s quick and easy to prepare

Ingredients

1 tablespoon oil from jar of peppers

1 x 480g jar roasted peppers, drained (use the oil to cook with), peppers chopped

1 large white onion, peeled and chopped

1 teaspoon dried oregano or mixed herbs (optional)

2 cloves garlic, peeled and crushed

Grind of black pepper

1 red chilli, deseeded and finely chopped

300g dried penne pasta

1 tablespoon tomato purée

6 sausages (400g), each cut into 4

1 x 400g tin chopped tomatoes

10g fresh herbs of choice, chopped

15g parmesan cheese, grated

Method

  1. Step 1

    Heat one tablespoon of oil (from the jar of peppers) in a large saucepan, add the chopped onions and cook over a medium low heat until they are soft, around 8 to 10 minutes. Add in the garlic, chilli and tomato purée and cook for 5 minutes.

  2. Step 2

    Add in the tinned tomatoes, chopped roast peppers, dried herbs (if using) and black pepper and simmer for 20 minutes.

  3. Step 3

    Cook the pasta in a large pan of boiling water for 10-12 minutes, or according to packet instructions. In a pan over a medium heat, pan-fry the sausages according to the packet instructions until browned and cooked through. Alternatively, use an air fryer to cook the sausages.

  4. Step 4

    Drain the pasta and mix with sauce and sausages. Sprinkle with herbs and parmesan cheese and serve.

Food facts

Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): ¼

Young child (age 5-9): ½

Older child (age 10-13): ¾

Teenagers (14+): 1

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small.  We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

The pasta is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

If you need to gain weight, have a growing child who needs more calories, or have a poor appetite, you can add these high-energy ingredients to the recipe.

Add an extra tablespoon of olive oil to brown the onions or to fry the sausages. Alternatively, add 10g butter or a tablespoon or double cream right at the end and give it a good mix.

This recipe provides a source of protein. If you wish to eat less protein, try reducing the amount of sausages in the recipe and replace with vegetables like sweetcorn or courgette.

Despite the use of some high potassium ingredients, such as tomatoes, this recipe is low in potassium, when following the quantities in the ingredients and the serving sizes.  Therefore it is suitable for those advised to lower potassium in their diet.  

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the sausages and cheese, therefore if you have been prescribed a phosphate binder you should take as directed.

Consider using a non-stick pan to cook sausages without using extra oil. Cook on medium heat so the sausages get cooked in their own fat.

Using an air-fryer to cook sausages will help drain away excess fat from the sausages.

Using wholemeal pasta will increase the fibre content of the meal.

The arrabbiata sauce (without sausages) will keep in the fridge for a week or in the freezer in a suitable container for up to two months. The complete dish is best eaten freshly made.

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