Pork Sausage, Thyme & Cherry Tomato Pasta
Published 3rd December, 2019
Cuisine: Italian Serves: 4
Preparation: 15 Mins Cooking: 15 Mins
Ingredients
- 1 Brown Onion, finely diced
- 4 Cloves Garlic, finely chopped
- 2 tbsp Olive Oil
- 1 (440 g) Tin Chopped Tomatoes
- 1 Cup White Wine
- 2 tbsp Tomato Paste
- 1 tbsp Thyme Leaves, finely chopped + Extra Thyme to garnish
- Sea Salt
- Black Pepper
- 1 Punnet Cherry Tomatoes
- Spaghetti, cooked as per packet directions
- 6 Barossa Fine Foods Traditional Pork Sausages
Method
- To prepare the sausages, use a small sharp knife to slit the skins and remove them. Cut each sausage into four equal portions and, with wet hands, roll into meatballs.
- Place the cherry tomatoes in the oven at 180°C and roast until cooked through. Set aside.
- Heat a large deep-sided frypan over medium heat. Add the olive oil and cook the meatballs until golden brown and cooked through. Remove from the pan and keep warm. Add the onion and garlic to the pan and cook until soft and fragrant. Add the white wine, chopped tomatoes and tomato paste. Return the meatballs to the sauce, add the thyme and allow the sauce to simmer for five minutes.
- Add the cooked spaghetti to the pan, season with sea salt and black pepper, and toss until combined. Serve into deep pasta bowls and garnish with the roast cherry tomatoes and extra thyme leaves.
Where to find us
- Find Barossa Fine Foods’ smallgoods in leading independent supermarkets and our retail stores across South Australia.