The spices inside the pork sausages adds extra flavour to this tasty pasta dish.
Ingredients
- 330g thin Italian pork sausages (see note)
- 1 tablespoon olive oil
- 400g veal mince
- 1 medium brown onion, chopped
- 1 garlic clove, thinly sliced
- 2 x 400g cans crushed tomatoes
- 375g dried rigatoni pasta
- shaved parmesan cheese, to serve
Method
- Step 1Squeeze sausage meat from casings. Heat oil in a large frying pan over medium heat. Add sausage meat and mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned. Transfer to a bowl.
- Step 2Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook, stirring for 1 minute or until fragrant. Add tomato. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes. Return mince to pan. Simmer, stirring occasionally, for 5 minutes or until mixture has thickened.
- Step 3Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Add mince mixture. Season with salt and pepper. Toss to coat. Serve with parmesan.
- Low carb
Nutrition
3315 kj
Energy
32g
Fat Total
11g
Saturated Fat
7g
Fibre
45g
Protein
116mg
Cholesterol
1191.11mg
Sodium
10g
Carbs (sugar)
78g
Carbs (total)
All nutrition values are per serve
Notes
If you can’t find thin Italian pork sausages, use pork mince and 2 teaspoons dried Italian herbs.
- Author: Kirrily La Rosa
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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