Cape Grim Sausage Pasta Pots

Serves: 4

Ingredients

600g packet fresh ricotta and spinach agnolotti pasta
Olive oil cooking spray
8 Cape Grim Beef sausages
1 small brown onion, finely chopped
280g jar chargrilled antipasto vegetables, drained
2 cups tomato pasta sauce
½ cup grated reduced-fat pizza cheese
Salad leaves, to serve

Method

1. Cook pasta in a saucepan of boiling, salted water, following packet directions. Drain.
2. Meanwhile, spray a large frying pan with oil. Place over medium-high heat. Cook sausages, turning, for 4 to 5 minutes or until browned and just cooked through. Transfer to a board. Thickly slice diagonally.
3. Add onion to pan. Cook, stirring, for 3 to 4 minutes or until softened. Add chargrilled vegetables, pasta sauce and sausages. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until heated through. Stir in basil and pasta.
4. Preheat grill on high heat. Spoon pasta mixture into four 1 ½ cup-capacity ovenproof dishes. Sprinkle with cheese. Grill for 2 to 3 minutes or until cheese is golden and melted. Serve with salad leaves.

Tips

 Make it easy on yourself and keep sausage pasta pots in the freezer for impatient tummies.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.