Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    150g ricotta
    •    3 tbsps olive oil
    •    1/2 onion, thinly sliced
    •    400g wholemeal pasta
    •    1 tbsp red wine vinegar
    •    2 cloves garlic, crushed
    •    2 capsicum, thinly sliced
    •    30g finely grated parmesan
    •    300g cherry tomatoes, halved
    •    1 cup torn rocket, plus extra to serve
    •    1/2 cup basil leaves, plus extra to serve
    •    4 x beef or pork sausages and any types of sausages you like, squeezed out of their skins into rough pieces

Method

1. Cook pasta in a large saucepan of well salted boiling water until al dente (7-8 minutes, or according to packet instructions), drain and return to pan with 2 tbsp of the cooking water.
2. Meanwhile, heat oil in a large frying pan over medium-high heat, add sausage and brown well (2-3 minutes), then transfer to a plate. Add onion, capsicum and garlic to pan, saute until tender (4-5 minutes), then add tomatoes, season to taste and cook until beginning to soften (1-2 minutes). Return sausage to pan, cook for another minute to cook through, then add vinegar.
3. Add to pasta along with rocket, basil and parmesan, toss to combine and serve dolloped with ricotta, scattered with extra rocket and basil.

TIPS:

    •    For a richer sauce, swap the fresh cherry tomatoes for canned cherry tomatoes.

    •    Choose a pasta such as shells or penne to help hold the chunky sauce.

This great family recipe is thanks to Australian Beef at https://www.australianbeef.com.au/recipes/sausage-and-capsicum-pasta/