Buy just six ingredients to whip up this great-value fettuccine meal.
Ingredients
- 400g fettuccine
- 1 bunch fresh sage
- 450g Italian pork and fennel sausages
- 1 1/2 tablespoons olive oil
- 1/4 cup dry white wine
- 2 cups tomato passata
- 3/4 cup shaved parmesan
Method
- Step 1Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
- Step 2Meanwhile, reserve 12 sage leaves. Finely chop remaining leaves. Using a small knife, cut a slit into the side of each sausage. Remove sausage meat from casings. Discard casings. Break sausage meat into small pieces.
- Step 3Heat oil in a large, deep frying pan over medium-high heat. Add whole sage leaves. Cook for 1 minute or until crisp. Using tongs, carefully transfer leaves to a plate lined with paper towel. Add sausage meat to pan. Cook, stirring, for 3 minutes or until browned. Stir in chopped sage. Add wine. Bring to the boil. Add passata. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until sausage pieces are cooked through. Season with salt and pepper.
- Step 4Divide fettuccine between bowls. Spoon over sausage mixture. Top with sage leaves and parmesan.
- Low carb
- Low sugar
Nutrition
3473 kj
Energy
39g
Fat Total
14g
Saturated Fat
7g
Fibre
32g
Protein
85mg
Cholesterol
1082.5mg
Sodium
5g
Carbs (sugar)
83g
Carbs (total)
All nutrition values are per serve
Notes
You could also use beef and garlic sausages or lamb, cannellini bean and fetta sausages.
Related Video
- Author: Lucy Nunes
- Image credit: Chris L Jones
- Publication: Super Food Ideas
0