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Creamy tomato, fennel and beef orecchiette
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Turn beef sausages into flavorful mini meatballs for a quick and delicious pasta dish.
Ingredients:
  • 375g dried orecchiette pasta
  • 500g beef sausages with herbs and spices
  • 9.20 gm extra virgin olive oil
  • 1 fennel, trimmed, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 10.00 gm smoked paprika
  • 500g can condensed tomato soup
  • 255.00 gm salt reduced chicken style liquid stock
  • 187.50 ml light thickened cream for cooking
  • 80g baby spinach
  • Small fresh basil leaves, to serve
  • Finely grated parmesan, to serve
  • Crusty rolls, to serve
Instructions:
  • Boil pasta in a large saucepan of salted water according to package directions. Drain well.
  • Prepare the sausages by removing them from the casings and tearing the meat into small pieces. In a large saucepan, heat oil over medium-high heat and add the sausage meat. Cook for 5 minutes until browned, then add fennel and cook for 2 minutes until starting to soften. Stir in garlic and paprika for 1 minute until fragrant. Pour in soup and stock, then bring to a simmer and cook for 5 minutes until slightly reduced. Season with salt and pepper to taste.
  • Combine creamy, fresh spinach and pasta with the savory beef mixture. Stir well before finishing with aromatic basil and rich parmesan. Serve alongside warm, crusty bread rolls.

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