Sausage and Capsicum Medley Pasta

    Sausage and Capsicum Medley Pasta

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    Capsicums contain phytochemicals that protect against heart disease, stroke and cancer and also boost the immune system.

    Serves: 4 

    • 2 tablespoons olive oil
    • 250g chicken sausages, sliced
    • 2 medium onions, thinly sliced
    • 2 large red or orange capsicums, seeded and thinly sliced
    • 1 large green capsicum, seeded and thinly sliced
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1/2 cup (60g) pitted black olives
    • 1 tablespoon balsamic vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 250g fusilli or farfalle
    • 1/4 cup (20g) grated parmesan cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a large non-stick frying pan over medium-high heat. Add sausage and onion. Sauté until onion is softened and light golden, about 5 minutes. Add capsicum, garlic and basil. Sauté until capsicum is very tender, 10 minutes. Remove from heat. Stir in olives, vinegar, salt and pepper.
    2. Meanwhile, cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Drain; reserve 1/4 cup (60ml) of the cooking water. Toss pasta with sausage mixture and reserved water. Serve with parmesan.
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