Parpadelle with Tomato, Red Pepper & Sausage Recipes
Parpadelle with Tomato, Red Pepper & Sausage
Cooking Time: 30 - 45 mins
Serves: 4 
Ingredients
4 tsp olive oil
450g pork sausages
350g parpadelle
2 onions, finely chopped
2 gloves garlic, finely chopped
2 red peppers, de-seeded & roughly chopped
125ml white wine
2 x 190g jars Sacla' Tomato & Mascarpone Stir Through
2 tbsp oregano or flat leaf parsley
salt & ground black pepper
Instructions
Preheat the oven to 180°C, 350°F, Gas Mark 4
Pour 1 tablespoon of the oil into a small roasting tin, add the sausages and bake in the oven for 15-20 minutes, turning, until browned. Remove and cut into diagonal slices.
Put a pan of salted water on for the pasta and cook the parpadelle according to the packet instructions.
Heat the rest of the oil in a pan over a medium heat and cook the onions, garlic and red peppers for about 8-10 minutes, until doft. Add the wine and Sacla' Tomato & Mascarpone sauce and bring to the boil. Reduce to simmer, add the sausages and cook for a further 5 minutes. Season well.
Now drain the cooked pasta and return to the pan. Then stir in the sausage sauce and divide between warm pasta bowls. Scatter with the oregano or parsely and serve.
Colouful, filling and quite delicious!
