This is a great foundation recipe and can be varied such as... use different sausages, veal or pork cutlets or cubes. Use different types of pasta spirals, shells, macaroni or skip the pasta and mix with leftover cooked rice. Add extra vegetables, small green peas or broccoli. I doubt if anything you try will go wrong.
3 cups (500g) uncooked bowtie pasta
2 skinless chicken breasts
500g spicy Italian sausage
1 tablespoon olive oil
2 cloves garlic, sliced
1 tin (410g) crushed tomatoes
1/2 cup (125ml) red wine
2 tablespoons chopped fresh basil
1 teaspoon dried rosemary
pinch teaspoon salt and pepper to taste
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Wash chicken breasts and cut into large bite size pieces. Remove casing from sausage and cut into large pieces. In a large, deep frypan over medium low heat put oil and garlic and sauté to flavour oil. Remove garlic from oil.
Add chicken and sausage to frypan and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the frypan mixture. Toss and serve.