As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!
Ingredients
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon dried chilli flakes
- 500g pork and veal sausages
- 60ml (1/4 cup) dry white wine
- 250ml (1 cup) Massel chicken style liquid stock
- 500g rotelle (see note) or other short pasta
- 220g fresh or frozen double-peeled broad beans
- 1/3 cup packed basil leaves, torn
- 1/3 cup packed mint leaves, torn
- 40g (1/2 cup) shaved parmesan
Method
- Step 1Heat oil in a large, deep frying pan over medium–high heat. Cook onion, garlic and chilli, stirring frequently, for 3 minutes or until softened.
- Step 2Cut ends off sausages and squeeze out meat from casings into pan, breaking up using the back of a spoon. Add wine and cook for 2 minutes or until wine has almost evaporated. Add stock and simmer for 5 minutes or until sauce has thickened slightly.
- Step 3Meanwhile, cook pasta in a large pan of boiling, salted water for 8 minutes, then add broad beans and cook for a further 2 minutes or until pasta is al dente and beans are tender. Drain, then return pasta and beans to the pan. Add sausage mixture and most of the herbs and parmesan. Toss to combine.
- Step 4Scatter pasta with remaining herbs and parmesan to serve.
- High fibre
- Low sugar
Nutrition
3788 kj
Energy
38g
Fat Total
14g
Saturated Fat
11g
Fibre
37g
Protein
89mg
Cholesterol
1263mg
Sodium
2g
Carbs (sugar)
96g
Carbs (total)
All nutrition values are per serve
Notes
Rotelle are pasta wheels, available from supermarkets. For a variation, substitute peas for broad beans, or substitute beef or lamb sausages for the pork and veal sausages. For a tomato-based sauce, substitute a 400g can chopped tomatoes for the chicken stock.
- Author: Olivia Andrews
- Image credit: Mark Roper
- Publication: MasterChef
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