Sausage Meatball & Parmesan Pasta

10 Ingredients

Number of servings

420grams cherry tomato & parmesan pasta sauce
325grams dried rigatoni
2/3 cup small fresh basil leaves
1 red capsicum (deseeded and thinly sliced)
1 brown onion (finely chopped)
2tablespoons extra virgin olive oil
400grams cherry tomatoes in juice
1/2 cup parmesan (finely grated)
3 garlic cloves (crushed)
4 Aussie beef sausages (casings discarded)

Nutrition per serving

40% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat oil in a large, deep frying pan over medium-high heat. Cook onion and capsicum, stirring, for 4 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.

Step 2 of 3

Break sausages into small pieces and add to pan. Cook, turning, for 2 minutes or until browned. Add pasta sauce, tomatoes in juice and 1/3 cup cold water. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until meatballs are cooked through and sauce thickens.

Step 3 of 3

Meanwhile, cook rigatoni in a large saucepan of boiling, salted water according to packet instructions. Drain, then rigatoni return to saucepan. Add sauce and half the basil, tossing to combine. Season and serve pasta topped with parmesan and remaining basil.