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RECIPE TYPE
Pork, Pasta
SERVES
Serves 4 to 6
Prep time: 10 min
Total time: 30 min
1 pkg (500g) fresh Longo’s Sausages |
(such as Mild Fennel or Italian), casings removed |
2 tsp anchovy paste |
1 tbsp Longo’s Signature Crushed Hot Pepper Chili Spread |
1 jar (700mL) Longo’s Signature Tomato Basil Pasta Sauce |
1 pkg (500g) Longo’s Pasta (any variety) |
Pantry Items: |
Longo’s Extra Virgin Olive Oil |
Fresh garlic |
Salt and pepper |
Heat 3 tbsp Longo’s Extra Virgin Olive Oil in large skillet over medium heat; cook sausages, anchovy paste and 3 cloves minced garlic for about 7 minutes or until no longer pink inside. Reduce heat to medium-low and stir in chili spread to coat. Add pasta sauce and simmer for 10 minutes.
Meanwhile, boil pasta in large pot of boiling, salted water for about 8 minutes or until al dente. Drain well and return to pot. Stir in sausage sauce to coat.
Tips:
For a fresh herb hit, sprinkle dish with 3 tbsp chopped fresh Longo’s Basil before serving. Want a spicier sauce? Use hot Italian sausages and Longo’s Signature Arrabbiata Pasta Sauce.
Protein 27g | Fibre 3g |
Fat 15g | Sugar 4g |
Carbs 69g | Sodium 890mg |
