Creamy Pork Sausage & Spinach Penne Pasta
Ingredients
- 500g Otway Old English style pork sausages
- 350g dried penne pasta
- 1 tablespoon extra virgin olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoon tomato paste
- 1 cup chicken stock
- 100g baby spinach leaves
- 1 cup thickened cream
- 1/3 cup finely grated parmesan, plus extra to serve
- Salt and freshly ground black pepper, to season
Method
Bring a large saucepan of salted water to the boil and cook pasta following packet directions. Drain and return to the pan to keep warm.
Meanwhile, cut the sausage casings length ways. Using about 1 tablespoon sausage meat per ball, roll into small meatballs.
Heat oil in a large non-stick frying pan over medium-high heat. Add pork meatballs. Cook, turning occasionally, for 5 minutes until golden. Transfer pork to a bowl.
Add onion to pan and cook, stirring often, over medium heat for 3-4 minutes until onion is tender. Stir in garlic and tomato paste. Cook, stirring often, for 1 minute.
Stir in stock. Add pork meatballs. Bring to the boil. Reduce heat and simmer, covered and stirring occasionally, for 5 minutes until slightly reduced.
Toss through spinach. Cover and cook for 2 minutes or until just wilted. Stir in cream and parmesan. Season to taste.
Add pasta to pork mixture. Toss over low heat until hot. Spoon into serving bowls. Serve with extra parmesan.
Recipe courtesy of Australian Pork Limited.
