Pasta with sausage and antipasto
Pile on the rocket leaves to add a peppery taste with no added guilt!
Extra lean beef sausage
200 g, rigatoni
Delmaine (NZ) Antipasto, Mediterranean Mix
200 g, (280g jar), drained
Black olives, drained
40 g, coarsely chopped
60 g, baby
- Cut the skin of the sausages lengthways and squeeze the filling out. Roll the mince from each sausage into 6 small balls.
- Lightly spray a large frying pan with oil and heat over medium heat. Cook meatballs for 7 minutes or until browned and cooked through.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water, following packet directions or until al dente. Drain the pasta and add to the frying pan with the antipasto vegetables and olives. Season with salt and pepper and toss to combine. Serve topped with the baby rocket leaves.