FRI­DAY

Sunday Tasmanian - Tassie Living - - DELICIOUS. ON SUNDAY -

PORK MEATBALL AND RIGATONI PASTA BAKE

“A great way to use up sur­plus toma­toes” SERVES 4-6

{ää} Àˆ}>̜˜ˆ 750g pork sausages

VÕ« ­n䓏® iÝÌÀ> ۈÀ}ˆ˜ œˆÛi œˆ £ œ˜ˆœ˜] V…œ««i` Î }>ÀˆV VœÛiÃ] V…œ««i` È Ã«Àˆ}à ̅ޓi] i>Ûià «ˆVŽi` Ó Ìë vi˜˜i Ãii`Ã] ̜>ÃÌi` >˜` VÀÕÅi` Ó ÌLà ̜“>̜ «>ÃÌi xää} ÌÀÕÃà ̜“>̜iÃ] V…œ««i` £xä} LÕvv>œ “œââ>Ài> ­œÀ “œââ>Ài>® ¤ VÕ« ­{ä}® }À>Ìi` «>À“iÃ>˜

ˆVÀœ L>ȏ œÀ L>ȏ i>Ûià ̜ ÃiÀÛi

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)

PANTRY

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FRIDGE/FREEZER

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FRESH PRO­DUCE

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