A simple bush-style sausage pasta with roasted capsicum, big pasta shapes and a shortcut sauce built on seasoned sausage meat.
Ingredients List
Roasted Capsicums
Method
- Start by turning the oven to 220c fan forced, halve and deseed capsicums, cover lightly with olive oil and salt, roast for 30 mins or until skins have blistered, remove from oven in a glad bag to sweat before removing skins, set aside.
- While Capsicums roast, chop all ingredients.
- Remove skins from sausage meat and place into a bowl while you heat up a heavy based pot with the olive oil.
- Place Sausage meat in pot on high heat and brown off for 2-3 mins, smashing with a wooden spoon to turn into chunks, once browned, turn the heat down and add the onion, garlic and chilli flakes, gently fry off until translucent (about 5 mins).
- Add the tomato paste to the pan, combine and stir for a minute before adding the white wine to deglaze.
- Add one can of crushed tomatoes and ¼-½ of the other can with the oregano, continue to stir for a minute to combine on low heat, looking for a gentle simmer.
- Remove skins from the capsicums, roughly chop up roasted capsicums and place in the pot.
- Cook Pasta as per package instruction with a tbsp salt, while the pasta cooks add the creme fraiche and lemon juice, stir, taste and adjust for salt (likely won’t need).
- In the last minute of pasta cooking time add pasta to the pot and stir to combine, if the sauce is too thick add some extra crushed tomatoes for sauciness, add the parmesan and parsley. Serve up.
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