Chilli Pesto and Pork Sausage Pappardelle

Chilli Pesto and Pork Sausage Pappardelle 45 minutes - 4 servings


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


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. Remove and cut into diagonal slices. 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.