Garlic chilli marrow spaghetti
| Recipe By: | Zola Nene |
| Serves: | 6 |
Ingredients
- parmesan shavings, to serve
- 600 g baby marrow spaghetti
- 500 g Woolworths pork & herb bangers
- 1 chilli, deseeded and chopped
- 2 garlic cloves, chopped
- 2 tbsp olive oil
- salt and pepper
- 15 g fresh basil leaves, chopped
- 250 ml creme fraiche
- 1 cup good-quality chicken stock
- olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat olive oil, and then pinch tablespoon size chunks of pork bangers out of the casing and roll into balls.
- Place meatballs into the pan, and brown on all sides.
- Add stock to the meatballs, then simmer until the meatballs are cooked through.
- Remove from the heat, then stir in crème fraiche and basil, season to taste, then set aside.
- In another pan, heat olive oil, then add the garlic and chilli and saute for a minute.
- Add the marrow spaghetti, then stir fry for a few minutes until the spaghetti begins to soften.
- Season to taste then place into serving bowls.
- Spoon the meatballs and sauce over the spaghetti, then sprinkle with parmesan cheese to serve.
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