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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.
Step 2
Meanwhile, heat a large frying pan over medium heat. Add the sausage and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until golden brown.
Step 3
Add the chargrilled vegetables, reserved oil from the vegetables, pasta, reserved cooking water and ¾ cup (65g) of the Parmesan to the pan. Toss to combine.
Step 4
Divide the pasta mixture among serving bowls. Sprinkle with the remaining Parmesan and basil. Season.
Meanwhile, heat a large frying pan over medium heat. Add the sausage and cook, stirring with a wooden spoon to break up lumps, for 5mins or until golden brown.
Add the chargrilled vegetables, reserved oil from the vegetables, pasta,reserved cooking water and ¾cup (65g) of the Parmesan to the pan. Toss to combine.
560g Coles Herb & Garlic Beef Sausages, casings removed
2 x 280g jars Coles Chargrilled Vegetables, drained reserving 1/3 cup (80ml) oil
1 cup (80g) finely grated Parmesan
1/2 cup basil leaves
Description
Fry the filling from beef sausages to make rustic meatballs, then toss with chargrilled vegetables, Parmesan and fettuccine for a delicious dinner.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.
Step 2
Meanwhile, heat a large frying pan over medium heat. Add the sausage and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until golden brown.
Step 3
Add the chargrilled vegetables, reserved oil from the vegetables, pasta, reserved cooking water and ¾ cup (65g) of the Parmesan to the pan. Toss to combine.
Step 4
Divide the pasta mixture among serving bowls. Sprinkle with the remaining Parmesan and basil. Season.
Meanwhile, heat a large frying pan over medium heat. Add the sausage and cook, stirring with a wooden spoon to break up lumps, for 5mins or until golden brown.
Add the chargrilled vegetables, reserved oil from the vegetables, pasta,reserved cooking water and ¾cup (65g) of the Parmesan to the pan. Toss to combine.
