CHILLI PESTO AND PORK SAUSAGE PAPPARDELLE

INGREDIENTS:

• 2 tablespoons olive oil
• 350g Italian-style pork sausages
• 500g pappardelle pasta
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 red capsicums, de-seeded and chopped
• ½ cup dry white wine
• 1 jar Saclà Chilli Pesto
• 2 tablespoons fresh oregano or continental parsley leaves
• sea salt and freshly ground black pepper, to taste

METHOD:

• Place sausages in a roasting pan, coat with 1 tablespoon olive oil and roast at 180°C for 15-20 minutes, turning occasionally, until browned.
• Cook pasta in a large pot of salted boiling water until al dente.
• Meanwhile, heat the remaining oil in a pan and sauté onions, garlic and red capsicums for 8-10 minutes, until softened.
• Add wine and Saclà Chilli Pesto and bring to the boil. Reduce to simmer, add the sausages, cook for a further 5 minutes and season to taste.
• Drain pasta, combine with sausage sauce and divide between warm pasta bowls. Sprinkle with oregano and serve immediately.