Frugal January: Creamy sausage and tomato pasta

Here’s a tasty recipe which uses Italian sausage and a hearty amount of pasta to fill you up for less. We’ve also thought about time-saving here, as most of these ingredients come from cans so you can quickly prepare this while making it seem you spent all day in the kitchen. Worried about the creaminess? Swap the heavy cream for light creme fraiche.

Serves 4

Ingredients
4-5 Italian sausages
1 chopped onion
3 cloves garlic, minced
1 can of Italian style diced tomatoes
1 can of tomato passata
1 cup heavy cream
5-6 big leaves of fresh basil, chopped
500g penne pasta
grated Parmesan for topping

Instructions

1. Cook the pasta in salted water until al dente, according to package directions.
2. While pasta is cooking, brown the sausage. Remove the casings, brown, and crumble the sausages like you would ground beef.
3. Add the onions and garlic to the sausage and sauté for a couple of minutes.
4. Pour in the entire can of diced tomatoes and the passata and heat through.
5. Pour in the cream. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want.
6. Add the fresh basil and let it simmer for a few minutes.
7. Finally, mix the sausage sauce with the pasta and serve. Top each serving with a sprinkle of Parmesan cheese. Serve with crusty garlic bread.

And there you have it! Simple, hearty food to warm you up in this cold January weather. Also good for the students among you who are too busy... "studying"... to cook! Happy eating!

Frugal January: Portobello Pasta

Portobello mushrooms taste great, present well, and aren’t as expensive as some steak options. When you pair them with pasta you'll have a dish that will leave you feeling doubly satisfied - because you had a great meal and saved a great deal. The other ingredients here are few and far between, so you can actually see each one in the finished product. This gives it the look that it’s a really gourmet meal, and adds to the taste sensation.

Ingredients
2 large portobello mushroom caps
3 Tbsp olive oil (divided)
1 Tbsp red wine vinegar
12 oz. rigatoni
2 cloves garlic
½ tsp dried thyme
¼ cup grated parmesan
to taste salt & pepper
¼ bunch flat leaf parsley

Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and then spritz lightly with non-stick spray. Lightly brush off any dirt or grit from the portobello mushrooms and then drizzle each cap with ½ tablespoon of olive oil, ½ tablespoon of red wine vinegar, and a slight sprinkle of salt and pepper (both sides). Place the seasoned mushrooms on the prepared baking sheet (gill side down) and roast in the preheated oven for 30 minutes. 
2. While the mushrooms are roasting, begin to boil a large pot of water to cook the pasta. Once the water reaches a full boil, add the pasta and continue to boil for 7-10 minutes or until tender. Reserve about a cup of the starchy cooking water before draining the pasta in a colander.
3. Mince the garlic and add it to a large skillet along with the remaining 2 tablespoons of olive oil and the dried thyme. Cook the garlic and thyme over medium-low heat for 2-3 minutes, or until the garlic is tender. Remove the skillet from the heat. Roughly chop the parsley.
4. When the mushrooms have finished roasting, carefully cut each cap in half and then slice crosswise into thin strips. Add the drained pasta, sliced mushrooms, and chopped parsley to the skillet with the garlic (heat turned off). Toss to coat. Use a small amount of the reserved pasta water to loosen the pasta if it becomes dry. Add the parmesan cheese and toss to coat once again. If desired, add an extra splash of red wine vinegar before serving

Frugality in January

I'm sure everyone has been busy spending all their money, preparing for Christmas, and buying loved ones presents!

In January, it's good to save where you can and cook more frugally. Thankfully, this does not need to mean tasteless meals. Indeed, you can still make fabulous food while using some money-saving ideas. This could mean bulk making dishes to eat over several nights or using dried pulses and beans rather than fresh ones.

Remember vegetarian dishes are often a far cheaper option than expensive meat.

Here are some great ideas from Simplyrecipes.com:

1. Chicken: buy it bone-in, skin on. It’s cheaper. Buy thighs. More flavour and meat for the money. Save the bones, either before cooking or after a meal. Freeze and use later for making chicken stock. Not only is the marrow from bones incredibly good for you, but if you already have the bones, the stock you can make from it is practically free.

2. Mexican food. Corn tortillas and beans are cheap, and combined make a complete protein. The beans are especially economical if you buy them dry and cook them yourself, instead of using them from a can. Add some rice and salsa and you have a filling, nutritious, delicious meal.

3. Eggs. Great source of inexpensive protein. Make hard boiled eggs for sandwiches or scrambled eggs for breakfast.

4. Make stews with cheaper, tougher cuts of meat, like braising steak or pork shoulder. Low and slow braising completely tenderises the meat, and the flavour is amazing.

5. Turkey legs and thighs. Best deal out there. You can braise them or make turkey stew. Or make the most of your turkey leftovers if you still have some!

6. Make your meal go farther with potatoes, rice, pasta, or tortillas.

Keep your eyes peeled for some of our very own frugal recipes in the coming weeks!