Bongusto Casarecce Pasta with Fennel Pork Sausages

Posted on March 05, 2014 by Jo Freeman | 0 comments

This is a quick & easy dish perfect for midweek dinners


1 pack Bongusto Casarecce pasta

Bongusta Napoli pasta sauce

2 tbp olive oil

1 red capsicum, deseeded & finely sliced

Handful of basil leaves (you can substitute with Italian parsley), coarsely torn

Grated parmesan cheese

Harringtons Italian Sausages


1. Heat the oil in a large saucepan. Remove the sausages from their casings and crumble the meat into the pan, breaking it up as you go. Cook, stirring, until well coloured, about 3-4 minutes.

2. Add the capsicum and fry for a minute. Add the pasta sauce and cover and cook over low heat for 10 minutes. Season with salt and pepper.

3. Meanwhile, cook the fresh pasta in boiling water for 3 minutes, drain.

4. Add the cooked pasta to the tomato sauce mixture and toss to combine. Remove from heat.

5. To serve, scatter the basil over the top and serve with grated parmesan.

Tags: Pasta
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