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Photo of Sausage meatball pasta by WW

Sausage meatball pasta

10
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Rocket leaves. TIP: Make double the sauce and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the microwave.

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