Chilli Pesto and Pork Sausage Pappardelle

Ingredients

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.

Prep Time
10 minutes
Cook Time
35 minutes
Serves
6

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