Creamy pork sausage and napoletana
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Cook's Tips: | As an alternative, use beef or chicken sausages instead of pork. For a vegetarian dish, replace the sausage meat with slices of brinjal. |
| Prep Time: | 15 minutes |
Ingredients
- 2 packets Italian spaghetti
- 1 cup Woolworths tomato purée
- 8 Large brown mushrooms, sliced
- 8 Pork sausage
- black pepper
- sea salt and freshly ground black pepper, to taste
- Parmesan, for serving
- 250 ml cream, whipped to soft peaks
- 2 sprigs fresh rosemary, leaves picked and chopped
- 1 x 400 g tin chopped tomatoes
- 2 cups white wine
- extra virgin olive oil, plus extra for drizzling
- 6 garlic cloves, roughly chopped
- 2 shallots, finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pan-fry the shallot and garlic in 2 T olive oil on a low heat until softened.
- Squeeze out the pork-mince filling from the sausage cases and fry with the mushroom until golden.
- Add a glug of white wine and simmer until slightly reduced.
- Pour in the tomato purée and canned tomato and stir in the rosemary. Simmer on a medium to low heat for 10 to 15 minutes, stirring occasionally.
- Cook the spaghetti in a saucepan of rapidly boiling water until al dente and drain. Drizzle into the pasta the remaining 1 T of olive oil and toss to coat. Stir in the cream.
- Toss the spaghetti in the sauce. Grate over a generous sprinkling of Parmesan and season to taste.
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