Take a clever shortcut with the meatballs for this tasty pasta dish by using good-quality sausages.
Ingredients
- 500g good-quality pork and herb sausages
- 2 cups (500ml) tomato passata (sieved tomatoes)*
- 1 cup (250ml) Massel chicken style liquid stock
- 400g rigatoni or penne rigate
- 1 tablespoon olive oil
- Sliced basil leaves, to serve
- Grated parmesan, to serve
Method
- Step 1Preheat the oven to 180°C and line a baking tray with baking paper.
- Step 2Squeeze the meat from the sausage casings (discarding casings), then roll it into small balls, about 2cm across. Spread the meatballs in a single layer on the baking tray and cook in the oven for 15 minutes or until golden.
- Step 3While the meatballs are baking, place the tomato passata and chicken stock or water in a large saucepan over medium heat. Season well with sea salt and freshly ground black pepper, then simmer over medium heat for 5 minutes or until slightly reduced. Remove the meatballs from the oven and drain off excess fat. Add the meatballs to the sauce and leave to simmer over medium-low heat for 10 minutes or until the sauce thickens.
- Step 4Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions, then drain and toss with the olive oil.
- Step 5Divide the pasta among plates, top with some meatballs and sauce, and serve with basil and parmesan.
Nutrition
3207 kj
Energy
35g
Fat Total
13g
Saturated Fat
30g
Protein
1388.5mg
Sodium
7g
Carbs (sugar)
80g
Carbs (total)
All nutrition values are per serve
Notes
* Tomato passata is available in bottles from supermarkets and greengrocers.
- Author: Valli Little
- Image credit: Catherine Sutherland
- Publication: Taste.com.au
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