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Sausage & tomato fettuccine

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings


  • 300g dried fettuccine
  • 200g Strassburg sausage (55% reduced fat, Hans brand), thinly sliced, quartered
  • 1 737g jar summer tomato basil pasta sauce (Five Brothers brand)
  • 125ml (1/2 cup) water
  • 1/2 cup loosely packed shredded fresh basil leaves
  • Salt & freshly ground black pepper
  • 100g mixed salad leaves
  • 130g (1/2 cup) gourmet caesar salad dressing (Superb brand)
  • Crusty Italian bread, to serve (optional)


  • 1
    Cook fettuccine in a large saucepan of salted boiling water following packet directions or until al dente.
  • 2
    Meanwhile, heat a large non-stick frying pan over high heat. Add sausage and cook, stirring, for 2 minutes or until browned. Add pasta sauce and water, and bring to the boil over high heat. Reduce heat to medium and simmer, stirring, for 2 minutes or until heated through. Remove from heat.
  • 3
    Drain pasta and return to the pan. Add the sausage mixture and basil, and gently toss until well combined. Taste and season with salt and pepper.
  • 4
    Place salad leaves in a large bowl and drizzle with caesar dressing. Divide pasta mixture among serving bowls and serve with the salad and crusty bread, if desired.

Source: taste.com.au


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