Creamy Napoletana Sausage Pasta
Serves 4, Prep and Cook: 20 mins
375g small spiral pasta 8 thin beef sausages (680g) 1 onion, finely chopped 1 small carrot, peeled, finely chopped 1 tblsp olive oil 500g jar Napoletana pasta sauce ½ cup light thickened cooking cream Chopped fresh parsley and grated parmesan, to serve
1 Cook pasta in a stockpot of boiling, salted water, until tender. Drain, reserving ½ cup cooking liquid. Return pasta to pot. Cover to keep warm. 2 Meanwhile, heat a lightly oiled, large, deep non-stick frying pan over a medium heat. Add sausages. Cook, turning occasionally, for about 10 minutes, or until browned all over. Remove. Cut diagonally into 1cm thick slices. 3 Add onion, carrot and oil to same, hot pan. Cook, stirring occasionally, until onion is soft. Add sauce, cream and reserved cooking liquid. Stir until combined. Bring to boil. 4 Return sausages with pasta to pan. Cook, stirring for 2 minutes, or until hot. Season with salt and pepper. 5 Serve topped with parsley and parmesan.