Pasta, pasta, pasta..... it's a favourite in our house especially with Alexandria. She does get excited if it's on the menu - even more so if it's served with a creamy sauce. The conversation last night went like this:
Alex: What's for dinner tonight mam?
Alex: (excited) With a creamy sauce?
Me: No - tomato with cream added
Alex: Cool - do you want help?
Me: That would be nice.
This pasta dish was very easy and fit perfectly in with the fact that I was once again busy at work meaning I walked in the front door later than preferred.
A very basic recipe the use of sausages as the meat was very nifty and considering we have a mulititude of flavoured sausages here in Australia I can only imagine that this meal would have a very different flavour depending on the sausage that is used. Saying this we used a reduced fat pork sausage.
The sauce was delicate and full flavoured even though cream is mixed through at the end of the cooking process. The use of passata, a tomato cooking sauce, meant there was more liquid that when I have used tinned diced tomatoes. No herbs were needed and I feel this was from using the sausages.
Overall a yummy dish that was enjoyed by all - I can tell as there wasn't that much left over.
(recipe adapted from WW Easy as 123 Cookbook)
ProPoints per Serve: 12
250 grams rigotoni pasta
280 grams extra-lean pork sausages
1 tablespoon olive oil
1 brown onion, thinly sliced
2 garlic cloves, crushed
2 cups passata
2 tablespoons light thickened cream
1/3 cup finely grated parmesan cheese
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to the saucepan.
Meanwhile, remove and discard sausage casings. Heat oil in a large non stick frying pan over medium-high heat. Cook sausage mince, onion and garlic, stirring to break up lumps, for 7 minutes or until browned. Add passata and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until sauce has thickened.
Add passata mixture and cream to pasta. Toss gently to combine. Serve sprinkled with parmesan.
(Click here for a printable version of this recipe)