Ingredients
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400g penne rigate
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500g lamb sausages
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1 tablespoon olive oil
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1 medium brown onion, finely chopped
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690ml jar Italian tomato pasta sauce
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75g Danish feta cheese, crumbled
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50g baby spinach leaves
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1 teaspoon rosemary paste
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Crusty bread, to serve
Method
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1Cook pasta in a large saucepan of boiling water, following packet directions, until just tender. Drain. Cover to keep warm.
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2Meanwhile, cut sausage casings lengthways. Squeeze out sausage meat. Discard casings.
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3Heat oil in a frying pan over medium heat. Add sausage meat and onion. Cook, using a wooden spoon to break up sausage meat, for 5 minutes or until browned. Add pasta sauce. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until slightly thickened.
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4Add feta, spinach and rosemary to remaining sauce mixture in pan. Toss over low heat until spinach has just wilted. Serve with pasta and bread.
Source: taste.com.au
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