Italian-style sausage pasta
Fry the filling from beef sausages to make rustic meatballs, then toss with chargrilled vegetables, Parmesan and fettuccine for a delicious dinner.
- 375g fettuccine
- 560g Coles Herb & Garlic Beef Sausages, casings removed
- 2 x 280g jars Coles Chargrilled Vegetables, drained reserving ⅓ cup (80ml) oil
- 1 cup (80g) finely grated Parmesan
- ½ cup basil leaves
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) cooking liquid.
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.
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.
Divide the pasta mixture among serving bowls. Sprinkle with the remaining Parmesan and basil. Season.