This delicious sausage and feta pasta is perfect for easy weeknight cooking. We’ve included a kid-friendly version in the notes too, to keep everyone happy.
Ingredients
- 400g penne rigate
- 500g lamb sausages
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 690ml jar Italian tomato pasta sauce
- 75g Danish feta cheese, crumbled
- 50g baby spinach leaves
- 1 teaspoon rosemary paste
- Crusty bread, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling water, following packet directions, until just tender. Drain. Cover to keep warm.
- Step 2Meanwhile, cut sausage casings lengthways. Squeeze out sausage meat. Discard casings.
- Step 3Heat oil in a frying pan over medium heat. Add sausage meat and onion. Cook, using a wooden spoon to break up sausage meat, for 5 minutes or until browned. Add pasta sauce. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened.
- Step 4Add feta, spinach and rosemary to remaining sauce mixture in pan. Toss over low heat until spinach has just wilted. Serve with pasta and bread.
- Low carb
Nutrition
3850 kj
Energy
44.7g
Fat Total
18.2g
Saturated Fat
7.9g
Fibre
43.8g
Protein
92mg
Cholesterol
2285mg
Sodium
83.3g
Carbs (total)
Notes
Variation for kids:
Cheesy sausage and tomato pasta: Follow steps 1,2 and 3 of Lamb, feta and spinach pasta. Transfer the mixture to a saucepan over low heat. Add 1 small peeled and grated carrot. Cook, stirring, for 1 to 2 minutes or until carrot softens. Add 1/2 cup mozzarella cheese and pasta. Toss to combine. Serve with bread. You could also add the chopped spinach leaves to the kids’ pasta.
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas