Cooking aboard

Sausage Carbonara

This one-pot meal is a variation on meatball carbonara, based on a recipe for the thermal cooker recipe book. Whilst I don’t usually use jarred sauces, the convenience is very valuable aboard.

I used some local suffolk pork sausages and browned them in a little olive oil. A bonus of the thermal cooker is that they don’t spatter because the pan is deep; usually I avoid frying on board.

Remove the sausages to a bowl and fry off an onion, 2 cloves of garlic, a green pepper and a carrot, all chopped quite small.

Return the sausages to the pan, add a 500ml carbonara cook-in sauce and then 500ml of water, rinsing the jar out. Add a good handful of chopped fresh parsley and a chicken stock cube. Finally add about 200g of spiral pasta (I just guessed and estimated half a 500g bag). Bring the lot up to boil for about 5 mins and then put the pan in the thermal cooker.



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