Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 350grams penne rigate
- 500grams chicken sausage with roasted garlic & thyme
- 40grams French onion soup
- 5milliliter virgin olive oil spray
- 1 cup shredded mozzarella
- 1/3 bunch coriander, leaves picked, finely chopped
Nutrition per serving
2620kJ
Protein
38.2grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Using tasty chicken sausages to make the meatballs and French onion soup for the sauce, you'll love having this quick weeknight pasta dish in your back pocket.
Method
Step 1 of 4
Cook pasta in a large pan of boiling salted water for 10 minutes. Drain, reserving 1 1/2 cups pasta water.
Step 2 of 4
Heat a large ovenproof frying pan over medium-high heat. Working with one sausage at a time, squeeze meat from the casing and shape it into rough balls. Spray with oil and fry for 8 minutes, turning frequently, or until golden and cooked through.
Step 3 of 4
Stir soup mix with reserved pasta water until dissolved. Add soup mixture and pasta to the pan with meatballs and stir well to coat. Bring to the boil.
Step 4 of 4
Preheat the grill on high. Scatter cheese over meatballs and pasta, season with pepper and grill for 5 minutes, or until cheese melts. Garnish with coriander. Serve.
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