Have dinner ready in less than 30 minutes with Curtis Stone’s speedy pasta recipe.
Nutrition
2435 kj Energy
23g Fat Total
8g Saturated Fat
8g Fibre
34g Protein
860mg Sodium
8g Carbs (sugar)
57g Carbs (total)
Curtis Stone's pasta with graze sausages and asparagus
Ingredients
- 1 tablespoon olive oil
- 500g Coles Graze Grass Fed Beef Oregano & Parsley Sausages, casings removed
- 2 garlic cloves, chopped
- 1 1/3 cups (370g) Coles Italian Passata
- 250g Coles Australian Large Spirals pasta
- 1 bunch asparagus, woody ends trimmed, cut into 4cm pieces
- 20g Coles Shredded Parmesan
Instructions
Step 1
Heat oil in a large heavy frying pan over medium-high heat. Add sausages and cook, breaking up the sausages into bite-size pieces, for 5 mins or until golden brown all over. Add garlic and cook for 1 min or until garlic is fragrant and toasted. Reduce heat to medium and add passata. Bring to a simmer. Cook for 2 mins or until sauce reduces slightly.
Step 2
Meanwhile, bring a large pot of salted water to the boil over high heat. Add pasta and cook, stirring often to ensure it doesn’t stick together, for 12 mins or until tender with some bite. During the last 2 mins of cooking, add asparagus. Drain pasta and asparagus, reserving 1/2 cup (125ml) cooking liquid.
Step 3
Add pasta and asparagus to the sauce, tossing to combine. Add 1/4 cup (60ml) reserved cooking liquid (adding more if necessary) to thin sauce and season with salt and pepper. Sprinkle with parmesan and serve immediately.
Author: Curtis Stone
Publication: Coles
