Chilli Pesto and Pork Sausage Pappardelle
Place sausages in a roasting pan, coat with 1 tablespoon Moro Extra Virgin Olive Oil and roast at 180°C for 15-20 minutes, turning occasionally, until browned. Remove and cut into diagonal slices. Cook pasta in a large pot of salted boiling water until al dente. Meanwhile, heat the remaining oil in a pan and sauté onions, and garlic for 5 minutes, until softened. Add wine and Sacla Char-Grilled Capsicums and Saclà Chilli Pesto and bring to the boil. Reduce to simmer, add the sausages, cook for a further 5 minutes and season to taste. Drain pasta, combine with sausage sauce and divide between warm pasta bowls. Sprinkle with oregano and serve immediately.