Sausage Pasta

Ingredients

• 1 tbsp Olive Oil
• 1 tsp Minced Garlic
• 1 Fresh Red Chilli, deseeded and finely chopped
• 1 Red Onion, finely chopped
• 1 bunch Fresh Rosemary, leaves finely chopped
• 500g Skinless Sausages (Chevups, beef or lamb, or Italian sausages skinned)
• 1 cup Beef Stock
• 1 cup Tomato Passata (plain)
• 200-300ml Thickened Cream, UHT is fine
• 500g Dry Penne/Rigatoni Pasta, cooked and drained

Method

• Step 11. Heat olive oil in large saucepan over high heat.
• Step 22. Add garlic, chilli, onion and rosemary and cook, stirring, until onion becomes transparent.
• Step 33. Add sausages to pan, using wooden spoon to cut them into 1cm segments/meatballs while browning on all sides.
• Step 44. Once sausages are browned add stock and passata, bring to boil, then reduce heat to a simmer for 20min.
• Step 55. Add the cream to the sauce, then return to simmer briefly before turning off.
• Step 66. Add cooked, al dente, pasta to the sauce, stir thoroughly, then put the lid on and allow to sit for 2-3min. This will allow sauce to thicken and absorb into pasta.
• Step 77. Serve and enjoy!

Created: 14 Jul 2015 - ian s27
Updated: 03 Apr 2016 - Roger P1