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Sausage and portobello mushroom pasta
Sausage and portobello mushroom pasta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
"Whip up a delicious gourmet sausage and mushroom pasta for a quick and easy dinner!"
Ingredients:
  • 300g penne rigate
  • 18.20 gm olive oil
  • 450g packet beef cracked pepper and red wine sausages
  • 1 red onion, halved, thinly sliced
  • 375g portobello mushrooms, sliced
  • 2 garlic cloves, crushed
  • 40.00 ml balsamic glaze
  • 250.00 ml fresh basil leaves, torn
  • 25g baby rocket
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until al dente. Save ½ cup of cooking liquid before draining.
  • Heat oil in a large, deep frying pan over high heat. Squeeze sausage filling from casings at 2cm intervals directly into pan to form small meatball shapes, then add onion. Cook, stirring, until meatballs are tender and brown. Add mushroom and garlic, cook until almost softened. Stir in glaze, pasta, reserved cooking liquid, and basil, stirring occasionally.
  • Take the pan off the heat and add the rocket. Mix everything well together. Season with salt and pepper to taste.

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