My kids absolutely love this pasta, it is quite hard for them to stop eating it. There is never enough leftovers for school lunches, as after dinner, they keep picking at the pasta throughout the evening.
They love sausages, they love pasta, put it together and I have three very happy children.
Now I have to say I love it to, not just because it tastes great, but because it so easy to make. I usually cook this on days that my husband isn't home for dinner as he isn't a fan of sausages or creamy pasta dishes. But the rest of us, love it.
Now you can use whatever pasta you like, I usually let my kids chose pastas when we go shopping. As for the sausages I tend to buy Continental (Italian) pork sausages, these are the ones I grew up on.
This is a great mid week meal as it is quick to make, and your family will love it.
They love sausages, they love pasta, put it together and I have three very happy children.
Now I have to say I love it to, not just because it tastes great, but because it so easy to make. I usually cook this on days that my husband isn't home for dinner as he isn't a fan of sausages or creamy pasta dishes. But the rest of us, love it.
Now you can use whatever pasta you like, I usually let my kids chose pastas when we go shopping. As for the sausages I tend to buy Continental (Italian) pork sausages, these are the ones I grew up on.
This is a great mid week meal as it is quick to make, and your family will love it.
Recipe
Recipe adapted from Janelle Bloom's cookbook 'Fast, Fresh and Fabulous'
Serves 4
500g good quality Italian sausages
2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1 large garlic clove, crushed
1/4 teaspoon dried chilli flakes
1 cup tomato passata
1 cup beef stock
400g macaroni pasta
1/4 cup thickened cream
1/4 cup mascarpone
1/4 cup flat leaf parsley leaves, chopped
50g parmesan cheese, grated
2-3 tablespoons chopped chives
Extra grated parmesan, to serve
Using a sharp knife make a slit through the sausage casings. Take out the sausage filling, discard the casings. Roughly chop up the sausage filling.
Heat oil in a large frying pan over medium heat. Add the onion and garlic, cook, stirring occasionally, for 4-5 minutes or until light golden. Add the sausage meat and chilli flakes, cook for 3-4 minutes, breaking up the sausage meat like you would do for a Bolognese (it won't be as fine though), until browned.
Stir in the passata and stock. Season with a little salt and pepper. Reduce the heat to medium-low, cook, stirring occasionally, for 15 minutes, or until the sauce has thickened slightly.
Cook the pasta in a large saucepan of boiling salted water, until just cook, follow packet directions. Drain the water and return the pasta to the hot saucepan.
Combine the cream, mascarpone and parsley in a bowl, mix to combine. Pour it into the sausage sauce, mix to combine.
Add the sausage sauce and parmesan to the pasta, toss over low heat until well combined. If the pasta and sauce are still hot, no need to stir over the low heat. Taste and season with salt and pepper, if needed.
Sprinkle over chives.
Serves 4
500g good quality Italian sausages
2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1 large garlic clove, crushed
1/4 teaspoon dried chilli flakes
1 cup tomato passata
1 cup beef stock
400g macaroni pasta
1/4 cup thickened cream
1/4 cup mascarpone
1/4 cup flat leaf parsley leaves, chopped
50g parmesan cheese, grated
2-3 tablespoons chopped chives
Extra grated parmesan, to serve
Using a sharp knife make a slit through the sausage casings. Take out the sausage filling, discard the casings. Roughly chop up the sausage filling.
Heat oil in a large frying pan over medium heat. Add the onion and garlic, cook, stirring occasionally, for 4-5 minutes or until light golden. Add the sausage meat and chilli flakes, cook for 3-4 minutes, breaking up the sausage meat like you would do for a Bolognese (it won't be as fine though), until browned.
Stir in the passata and stock. Season with a little salt and pepper. Reduce the heat to medium-low, cook, stirring occasionally, for 15 minutes, or until the sauce has thickened slightly.
Cook the pasta in a large saucepan of boiling salted water, until just cook, follow packet directions. Drain the water and return the pasta to the hot saucepan.
Combine the cream, mascarpone and parsley in a bowl, mix to combine. Pour it into the sausage sauce, mix to combine.
Add the sausage sauce and parmesan to the pasta, toss over low heat until well combined. If the pasta and sauce are still hot, no need to stir over the low heat. Taste and season with salt and pepper, if needed.
Sprinkle over chives.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/macaroni-milano.html
Pin it: www.pinterest.com.au/pin/399413060716236396/
Pin it: www.pinterest.com.au/pin/399413060716236396/
RSS Feed