Don’t panic, you read that right! The pasta cooks right in the sauce in this nifty dish, and you’ll love the result! Not only is there less washing up, but the finished dish is a creamy, rich and comforting bowl of concentrated flavour – this is a technique to use again and again.
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/ Serving 4 people
/ Serving 4 people
classic pork sausages(ContainsSulphitesMay be present Soy)
penne(ContainsGlutenMay be present Soy, Egg)
light thickened cream(ContainsMilk)
red pesto(ContainsMilk, Tree NutsMay be present Egg)
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
brown sugar(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)
Finely chop the brown onion, zucchini and carrot (unpeeled). TIP: Grate the zucchini and carrot if you prefer. Finely chop the garlic (or use a garlic press). Finely chop the parsley
In a large pot or saucepan, heat a drizzle of olive oil over a high heat. When the oil is hot, squeeze the meat out of the classic pork sausages casings in small chunks, directly into the pan. You should get around 10 small meatballs per person. Cook, tossing, until browned all over, 3-4 minutes. TIP: This is a cheat's way of making meatballs!
Add the onion, zucchini and carrot to the pan with the sausage meatballs and cook, stirring, until tender, 3-4 minutes. Add the garlic and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the passata, water, brown sugar, penne and crumble in the beef stock cubes. Stir to combine.
Bring to the boil, then cook, uncovered and stirring occasionally, until the penne is 'al dente' and most of the sauce has been absorbed, 18-22 minutes. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.
Remove the pan from the heat and stir through the light thickened cream, red pesto and the salt. Add the baby spinach leaves and stir through until wilted. Season to taste with salt and pepper.
Divide the one-pot sausage and red pesto pasta between bowls and sprinkle with the grated Parmesan cheese and parsley.