Recipe

Sausage Casserole Fusilli

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Sausage Casserole Fusilli

Pork & fusilli in a thyme & garlic infused tomato sauce, topped with hard cheese.




Ingredients to serve 2

  • 150g x fusilli
  • 4 x pork bangers
  • ½ x red onion – peel & chop finely
  • 1 stick x celery – dice finely
  • 1 tsp x garlic spice blend
  • ½ x carrot – trim ends, peel & grate finely
  • 3g x thyme – chop leaves finely
  • ½ sachet x tomato paste
  • ½ cup x passata
  • 30g x hard cheese – grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 300g x fusilli
  • 8 x pork bangers
  • 1 x red onion – peel & chop finely
  • 2 sticks x celery – dice finely
  • 2 tsp x garlic spice blend
  • 1 x carrot – trim ends, peel & grate finely
  • 5g x thyme – chop leaves finely
  • 1 sachet x tomato paste
  • 1 cup x passata
  • 60g x hard cheese – grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Fusilli: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the fusilli and cook for 12 minutes. You want it al dente, which is slightly chewy and translucent. Drain and keep warm in a colander over hot water. Drizzle with a little olive oil to keep it from sticking together.

Step 3

Pork bangers: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bangers and cook for 10-12 minutes, shaking the pan to ensure they’re browned evenly (they don’t need to be cooked through at this point). Remove, set aside to cool slightly, then slice into 1cm slices.

Step 4

Saucy casserole: Using the same pan on medium-high heat, add the onion with the celery and a pinch of salt. Sauté for 5 minutes until golden, then add the garlic spice blend with the carrot and thyme and sauté for another 30 seconds. Add the tomato paste and the sausage slices, then pour in the passata and water (1½ cups for 4; ¾ cup for 2). Simmer (gently boil) for 8-10 minutes until the sauce has thickened, then add the fusilli and mix through.

Step 5

Serve topped with the hard cheese.



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