Serves
4
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- 500g continental lamb sausages (e.g. leek and thyme)
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- ⅓ cup red wine
- 3 anchovy fillets
- 400g jar Prodivore d'Italia Vine Ripened Tomatoes with Caramelised Baby Onions Pasta Sauce
- 150g baby portobello mushrooms, quartered
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- 400g dried pasta
- Shaved parmesan cheese, for serving
- Fresh thyme sprigs, for garnish
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Method
STEP 1Remove skins from the sausages and discard. Heat oil in a saucepan, add the sausage meat and roughly break with a wooden spoon while browning, taking care not to break down mince too much. Brown well, stirring regularly.
STEP 2
Add garlic and anchovies, cook for a further minute. Stir in wine and cook until evaporated. Add Prodivore d'Italia Sauce, mushrooms, bay leaves and thyme. Bring to the boil. Reduce heat, cover with a lid and simmer for 15 minutes, stirring occasionally.
STEP 3
Meanwhile, cook pasta following packet directions. Drain pasta and stir into sauce. Serve immediately with parmesan and garnish with thyme sprigs.
Tips
Pasta sauce can be made ahead of time and frozen for up to 2 weeks, before required.
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