Recipe courtesy of Australian Beef
Serves 6 | Prep 5 Mins | Cooking 25 Mins
Ingredients
6-8 thick beef sausages (preferably with an added flavour, e.g. Morocccan)
400g penne pasta, cooked
750g pasta sauce (preferably with some herbs and garlic included)
200g parmesan cheese, grated
75g pine nuts, toasted
20ml red wine vinegar
20ml olive oil
Method
We’re going to use the sausages to make meatballs. Remove the skin and use around 1tbsp of sausage meat to roll into each meatball.
Heat oil in frypan. Place the meatballs in the frypan, turning them occasionally so they cook evenly.
Add the red wine vinegar to deglaze the pan. A deglaze is easy. The idea is to add sauce to the pan to steams off any bits of delicious flavours that are stuck to the bottom.
Now add the pine nuts and pasta sauce, stirring to coat the meatballs. Allow some time for the sauce to heat in the pan together with the meatballs. Once the sauce has begun to simmer the cooked pasta can be stirred through.
Then, put it all in a baking tray, add the cheese on top and place it in the oven until the cheese is melted and it looks yummy to serve!
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