Sausage meatball pasta
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If you are looking for a speedy pasta sauce then look no further! Made with lean beef sausages and crunchy veggies, this is such a satisfying mid-week dinner.
Ingredients
Wholemeal pasta, dry
250 g, Rigatoni variety
Extra lean beef sausage
450 g
Olive oil
2 tsp
Carrot(s)
2 medium, finely chopped
Celery
1 stick(s), finely chopped
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Canned diced tomatoes
400 g
Fresh oregano
1 tbs
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain. Return to pan.
2
Meanwhile, squeeze meat from sausage casings. Discard casings. Cut sausage meat into 2cm pieces and roughly roll into meatballs. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook carrot, celery, onion and garlic, stirring, for 5 minutes or until softened. Transfer to a bowl.
3
Heat remaining oil in same pan. Cook meatballs, tossing gently, for 3–4 minutes, until browned. Return carrot mixture to pan with tomatoes and ½ cup (125ml) water. Bring to the boil. Reduce heat and simmer, uncovered, for 8–10 minutes or until sauce slightly thickens. Add meatball sauce to pasta and toss to combine. Season with salt and pepper. Serve sprinkled with oregano.
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