PASTA is the perfect ingredient for a quick and tasty supper.

Easy to make, there are endless ways you can transform this simple ingredient into a delicious meal that friends and family will love.

Here are two of my favourite pasta recipes, which are simple to make and perfect for cooking in large batches. And they are also ideal as freezer fillers. Simply under cook the pasta before freezing so as to avoid overly soggy pasta when reheating.

INGREDIENTS
Serves four, 40 minutes, Easy

Drizzle of olive oil.
8 good quality pork sausages.
3 medium sized red onions, peeled and sliced.
2 cloves of garlic, peeled and crushed.
1 tablespoon balsamic vinegar.
1 teaspoon sugar.
1 x 400g tin chopped tomatoes.
2 tablespoons tomato puree.
400g dried pasta.

METHOD

In a large casserole dish, heat the drizzle of olive oil and add the sausages to the pan. Cook for five minutes or so, until they are browned all over. Once browned, remove from the pan and put to one side on a plate.

Turn down the heat to medium-low and, in the same pan, add the sliced onions. Gently cook these onions for 10 minutes, until they have started to caramelise. Half way through, add the crushed garlic, balsamic vinegar and sugar. Once the onions are caramelised, put the sausages back into the pan. Add the chopped tomatoes and tomato puree to the pan and give it a good stir.

Cover with a lid and simmer for 20 minutes.

While the onion and sausage mixture is simmering, cook the pasta according to packet instructions. Once the pasta is cooked, drain and add the pasta to main casserole dish. Give everything a good stir and serve immediately, with a sprinkle of Parmesan if you like.

Rebecca Heslop is from Barningham, on the edge of Teesdale, and is a massive foodie fan, as can be seen on her food blog: infoodieheaven.wordpress.com.