It’s the first day of winter so what you need is something warm and hearty – this pasta dish is it!
Ingredients
- 4 (about 500g) Italian sausages*
- 2 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 2 tablespoons chopped fresh rosemary
- 2 garlic cloves, crushed
- 300g Swiss brown mushrooms, sliced
- 2 small dried chillies, crumbled
- 2 x 410g cans diced tomatoes
- 250g rigatoni pasta
- 150g thick cream
- 150g parmesan, grated
Method
- Step 1Split open the sausages, place the meat in a bowl and discard the casings.
- Step 2Heat the oil in a large frying pan over medium heat. Add the onion and rosemary, and cook until the onion starts to soften. Increase heat to high and add the garlic, crumbled sausage meat, mushrooms and chilli. Cook for 2-3 minutes until the sausage is lightly browned.
- Step 3Reduce heat to low and cook for a further 5 minutes. Add the tomatoes, mashing into the sausage mixture, then bring to the boil. Reduce heat to low and simmer for a further 10 minutes, stirring, until the sauce thickens.
- Step 4Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain.
- Step 5Stir the cream and half the parmesan into the sauce, then toss with the pasta. Serve with the remaining parmesan.
- Low carb
Nutrition
3831 kj
Energy
56g
Fat Total
25g
Saturated Fat
8g
Fibre
43g
Protein
149mg
Cholesterol
1228.49mg
Sodium
11g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
Notes
* We used fennel-flavoured sausages, available from good Italian delicatessens and butchers.
- Author: Valli Little
- Image credit: Prue Ruscoe
- Publication: Taste.com.au
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