PORK MEATBALL AND RIGATONI PASTA BAKE

Sunday Herald Sun - Stellar - - Delicious On Sunday -

“A great way to use up sur­plus toma­toes”

SERVES 4- 6

400g rigatoni 750g pork sausages 1/3cup (80ml) ex­tra vir­gin olive oil 1 onion, chopped 3 gar­lic cloves, chopped 6 sprigs thyme, leaves picked 2tsp fen­nel seeds, toasted and crushed 2 tbs tomato paste 500g truss toma­toes, chopped 150g buf­falo moz­zarella (or moz­zarella) 1/2 cup (40g) grated parme­san Mi­cro basil or basil leaves to serve Pre­heat oven to 220°C fan-forced. Bring a large saucepan of wa­ter to the boil over high heat. Add the rigatoni and cook un­til al dente. Drain and then set aside. Squeeze the meat from the sausage cas­ings and dis­card skins. Roll into wal­nut-sized meat­balls and then set aside. Heat 2 tbs oil in a large fry­pan over medium-high heat. Add the meat­balls, sea­son and cook, turn­ing, for 6-8 min­utes un­til browned all over. Re­move from pan. Add re­main­ing 2 tbs oil to the pan, re­duce the heat to medium, then add the onion and cook 3-4 min­utes un­til soft­ened. Add the gar­lic, thyme and fen­nel seeds and cook for a fur­ther 1 minute, or un­til fra­grant. Add the tomato paste and toma­toes and cook for 2-3 min­utes, then add 1 cup (250ml) wa­ter, bring to a sim­mer and cook 6-8 min­utes un­til re­duced slightly. Pour into an oven­proof bak­ing dish with the meat­balls and pasta, then stir to coat. Tear the moz­zarella and dot over the top, plus scat­ter over the parme­san. Bake for 15 min­utes or un­til golden and bub­bling. Serve scat­tered with mi­cro basil. NU­TRI­TION • 33G PRO­TEIN • 18G SAT FAT • 54G CARB • 3G SUGARS • 1135MG SODIUM • 800 CAL (3340KJ)

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