Ingredients
8 (375g) lean Italian sausages
3 green onions, thinly sliced
2 garlic cloves, crushed
1 red capsicum, finely chopped
2 x 400g cans diced tomatoes
1/4 cup shredded fresh basil leaves
625g packet fresh spinach and ricotta agnolotti pasta
1 cup reduced-fat grated pizza cheese
Method
Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain.
Meanwhile, cook sausages in a large, deep frying pan over medium-high heat for 10 minutes or until browned. Transfer to a plate. Thinly slice.
Add onion, garlic and capsicum to pan. Cook for 2 minutes or until onions are softened. Add tomato. Season with pepper. Cook, stirring, for 1 minute or until mixture starts to boil. Remove from heat. Stir in basil. Preheat grill on medium-high.
Place sausage, onion mixture and pasta in a 6cm-deep, 8 cup-capacity ovenproof dish. Toss to combine. Sprinkle with cheese. Grill for 5 minutes or until cheese is melted and golden. Stand for 5 minutes.
