French onion sausage penne
Method
Cook pasta in a large pan of boiling salted water for 10 minutes. Drain, reserving 1 1/2 cups pasta water.
Heat frying pan with a small amount of oil over medium-high heat. Working with one sausage at a time, squeeze meat from the casing and shape it into rough balls. Fry for approx 8 minutes, turning frequently, or until golden and cooked through.
Stir soup mix with reserved pasta water until dissolved. Add soup mixture and pasta to the pan with meatballs and stir well to coat. Bring to the boil.
Preheat the oven to 180c. Scatter cheese over meatballs and pasta, season with pepper and bake for 5-10 minutes, or until cheese melts.
Serve with a dollop of sour cream and warm bread and a veggie of your liking. We like asparagus with ours.
- 350g penne rigate (I find this is way too much pasta, I use about 200grams)
- 500g chicken sausage
- 40g dry French onion soup
- 1 cup shredded mozzarella
Method
Cook pasta in a large pan of boiling salted water for 10 minutes. Drain, reserving 1 1/2 cups pasta water.
Heat frying pan with a small amount of oil over medium-high heat. Working with one sausage at a time, squeeze meat from the casing and shape it into rough balls. Fry for approx 8 minutes, turning frequently, or until golden and cooked through.
Stir soup mix with reserved pasta water until dissolved. Add soup mixture and pasta to the pan with meatballs and stir well to coat. Bring to the boil.
Preheat the oven to 180c. Scatter cheese over meatballs and pasta, season with pepper and bake for 5-10 minutes, or until cheese melts.
Serve with a dollop of sour cream and warm bread and a veggie of your liking. We like asparagus with ours.
