Main menu

Pages

Edit post

Creamy tomato, fennel and beef orecchiette

مريم
(0)

 Creamy tomato, fennel and beef orecchiette

  • 10m prep
    •  
  • 15m cook
    •  
  • 4 servings

    • Simple beef sausages transform into mini meatballs in this quick and easy pasta dish.

    1033 calories per serve

    13 Ingredients

    • 375g dried orecchiette pasta
    • 500g beef sausages with herbs and spices
    • 2 tsp extra virgin olive oil
    • 1 fennel, trimmed, halved, thinly sliced
    • 3 garlic cloves, crushed
    • 1 tbsp smoked paprika
    • 500g can condensed tomato soup
    • 1 cup Massel salt reduced chicken style liquid stock
    • 3/4 cup Bulla Cooking Cream
    • 80g baby spinach
    • Small fresh basil leaves, to serve
    • Finely grated parmesan, to serve
    • Crusty rolls, to serve

    3 Method Steps

    Step 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain.
    • Step 2
      Meanwhile, remove sausages from casings. Tear meat into small pieces. Heat oil in a large saucepan over medium-high heat. Add sausage meat. Cook, stirring occasionally, for 5 minutes or until browned. Add fennel. Cook, stirring, for 2 minutes or until starting to soften. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add soup and stock. Bring to a simmer. Simmer over medium heat for 5 minutes or until reduced slightly. Season with salt and pepper.
    • Step 3
      Add cream, spinach and pasta to beef mixture. Stir to combine. Top with basil and parmesan. Serve with crusty bread rolls.


    Latest articles from : basil

    Comments

    Post a Comment

    COMMENT HERE

    table of contents title