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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Light on dishes, light on cost, high in taste and comfort factor! This dish is a winner any way you look at it.
350g dried penne pasta
1 Tbsp extra virgin olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 Tbsp tomato paste
1 c chicken stock
100g baby spinach leaves
1 c thickened cream
1/3 c finely grated parmesan, plus extra to serve
Salt and freshly ground black pepper, to season
Thanks to Australian Pork for this tasty recipe
350g dried penne pasta
1 Tbsp extra virgin olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 Tbsp tomato paste
1 c chicken stock
100g baby spinach leaves
1 c thickened cream
1/3 c finely grated parmesan, plus extra to serve
Salt and freshly ground black pepper, to season
Thanks to Australian Pork for this tasty recipe
Bring a large saucepan of salted water to the boil and cook pasta following packet directions. Drain and return to the pan to keep warm.
Meanwhile, cut the sausage casings lengthways. Using about 1 Tbsp sausage meat per ball, roll into small meatballs.
Heat oil in a large non-stick frying pan over medium-high heat. Add pork meatballs. Cook, turning occasionally, for 5 minutes until golden. Transfer pork to a bowl.
Add onion to pan and cook, stirring often, over medium heat for 3-4 minutes until onion is tender. Stir in garlic and tomato paste. Cook, stirring often, for 1 minute.
Stir in stock. Add pork meatballs. Bring to the boil.
Reduce heat and simmer, covered and stirring occasionally, for 5 minutes until slightly reduced.
Toss through spinach. Cover and cook for 2 minutes or until just wilted.
Stir in cream and parmesan. Season to taste.
Add pasta to pork mixture. Toss over low heat until hot. Spoon into serving bowls. Serve with extra parmesan.
Light on dishes, light on cost, high in taste and comfort factor! This dish is a winner any way you look at it.
500g Italian-style NZ pork sausages
350g dried penne pasta
1 Tbsp extra virgin olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 Tbsp tomato paste
1 c chicken stock
100g baby spinach leaves
1 c thickened cream
1/3 c finely grated parmesan, plus extra to serve
Salt and freshly ground black pepper, to season
Thanks to Australian Pork for this tasty recipe
Bring a large saucepan of salted water to the boil and cook pasta following packet directions. Drain and return to the pan to keep warm.
Meanwhile, cut the sausage casings lengthways. Using about 1 Tbsp sausage meat per ball, roll into small meatballs.
Heat oil in a large non-stick frying pan over medium-high heat. Add pork meatballs. Cook, turning occasionally, for 5 minutes until golden. Transfer pork to a bowl.
Add onion to pan and cook, stirring often, over medium heat for 3-4 minutes until onion is tender. Stir in garlic and tomato paste. Cook, stirring often, for 1 minute.
Stir in stock. Add pork meatballs. Bring to the boil.
Reduce heat and simmer, covered and stirring occasionally, for 5 minutes until slightly reduced.
Toss through spinach. Cover and cook for 2 minutes or until just wilted.
Stir in cream and parmesan. Season to taste.
Add pasta to pork mixture. Toss over low heat until hot. Spoon into serving bowls. Serve with extra parmesan.
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