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This tasty recipe is a Hungarian style casserole with colourful peppers, tomatoes and paprika and meaty low–fat sausages all cooked in a delicious spicy tomato sauce.

Serves 4.

8 thick low – fat sausages

1 large onion, thinly sliced, I used red

1tsp lazy garlic

2 mixed peppers, red, yellow or green, sliced thinly

1tbs paprika

1tsp dried mixed herbs

1tbs red wine vinegar

60g macaroni or pasta

420g can chopped tomatoes

300ml chicken stock

Salt and freshly ground black pepper

To serve

200g carton low – fat creme fraiche

Chopped fresh parsley

Method

Cut each sausage into 4, preheat a non – stick frying pan until quite hot and dry fry the sausage pieces until browned. Remove and set aside.

Add the onion, garlic and pepper slices to the pan together with 3tbs water, cook uncovered until softened, about 5 minutes.

Return the sausage pieces to the pan, stir in the paprika, dried mixed herbs and vinegar.

Cook for about 5 minutes, add the macaroni or paste, tomatoes, stock and salt and pepper.

Bring to the boil, cover the pan and simmer for 20 minutes, stirring once or twice.

Allow to stand for 5 minutes before serving topped with the crème fraiche and chopped parsley, mashed potatoes and greens vegetables.