Pasta with Sausages and Organic Tomato Pesto
Over a year ago
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Ingredients
- 1 red pepper
- 1 yellow pepper
- 4 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic
- 400g sausages of your choice
- 250ml dry white wine
- 1 grated zest of lemon
- 2 tbsp Sacla organic tomato pesto
- freshly ground black pepper. salt &
- pamesan cheese
Accompaniment
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Description
Rather than making meatballs you can use the sausages of your choice
Method
-
1
Roast peppers in oven with a little olive oil or place under grill skin side up until skin blackens and blisters. Transfer to a bowl and leave until cook then peel away skin and then cut into chunks.
Heat oil in frying pan, add onions and garlic until soft.
Skin the sausages and crumble the meet into the onions and garlic. Cook until brown and add wine and lemon zest. Cook for 5 mins then stir in the pesto and peppers.
Meanwhile cook the pasta (penne, pappardella, linguini etc.) in a pan of slightly salty water/drop of olive oil in accordance with the pack instructions.
Drain pasta and add to sausage/pesto sauce and toss gently.
Season to taste and add pamesan if required.
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