RIVER CAFE'S PENNE WITH QUICK SAUSAGE
Leave a note
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
6 servings

2 Tbspolive oil

2red onions
small, peeled and chopped

5pork sausages
Italian spiced, fresh, meat removed from skins and crumbled

1 Β½ Tbspfresh rosemary
chopped

2bay leaves

2dried chillies
small, crumbled
1 x 28 ozcan of peeled plum tomatoes
drained and chopped

sea salt

freshly ground black pepper

9 ozpenne rigate

5 fl ozdouble cream

4.5 ozparmesan
freshly grated
Instructions
Step 1
In a large saucepan, heat the oil and fry the onion until light brown. Add the crumbled sausage, the rosemary, bay leaves and chilli. Fry together over a high heat, stirring to mash the sausages. Remove all but 1 tablespoon of the fat, and continue to cook for 20 minutes. The sausage meat should become brown and disintegrate. Add the tomatoes, stir and return to the boiil. Remove from the stove. Cook the penne in a generous amount of boiling salted water, then drain thoroughly. Stir the cream into the sauce along with the drained penne and half the parmesan. Serve with the remaining parmesan.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!