Red Pepper and Pork Sausage Pasta
Ingredients:
- Eskort Gold Medal Pork Sausages
- 2 C leeks chopped
- 2 garlic cloves chopped
- 2 C mini red peppers charred (oven/ air fryer 200°C for 8 min)
- ¼ C harissa paste
- 1 tin tinned tomatoes
- ½ C parmesan cheese
- Zest from 1 lemon
- 3 T oil for cooking
- 2 C water
- 300g raw pasta cooked (penne)
Method
- Heat a large frying pan over a moderate heat and add the oil with the leeks and garlic.
- Remove the pork sausages from the casings and divide the sausages into halves.
- Add the mini peppers, the harissa paste and the tinned tomatoes with the water and simmer the sauce for 5-8 min.
- Add the pasta to the parmesan cheese and stir the pasta through
Serve:
- Serve the pasta with the lemon zest, some fresh herbs and some more parmesan. (we used Italian parsley.)
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