Chilli Pesto and Pork Sausage Pappardelle

45 minutes / 4 people
Chilli Pesto and Pork Sausage Pappardelle


  • 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.