Creamy Napo­le­tana Sausage Pasta

Serves 4, Prep and Cook: 20 mins

New Idea - - New Food Ideas -

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.

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