Serves: 4
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
Make it easy on yourself and keep sausage pasta pots in the freezer for impatient tummies.
The quality and consistency allows me to maintain a high level of standards, whether it is beautifully marbled Brisket slow cooked in a massaman curry, Char grilled short rib, stir-fried rump or amazing wood grilled steaks.