Recipes > > Cape Grim Sausage Pasta Pots
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
- Cook pasta in a saucepan of boiling, salted water, following packet directions. Drain.
- 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.
- 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.
- 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.
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Executive Chef Ayyoub Salameh, Conrads Maldives Rangali
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Railway Club Hotel, 107 Raglan St, Port Melbourne VIC
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Mumu Grill, 70 Alexander St Crows Nest NSW
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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour