Creamy sausage & orecchiette pasta, summer peas, lemon, chilli, capers and baby spinach

Creamy sausage & orecchiette pasta, summer peas, lemon, chilli, capers and baby spinach

Ingredients

1 packet Harvey Beef Angus Sausages

300g orecchiette pasta

½ cup white wine or beef stock

1 ½ cups whipping cream

1 ½ cups frozen baby peas

200g baby spinach

½ bunch parsley, finely chopped

1 red chilli, finely chopped

3 tbsp baby capers

Zest of 1 lemon, finely grated

1 cup parmesan, grated

Salt & pepper to season

Instructions

  1. Cook pasta to package instructions, drain & set aside in a large bowl.
  2. Remove sausages from package, make a small cut through the skins and remove the sausage meat from the skins.
  3. Add 2 tablespoons olive oil to a frypan and heat over a medium high heat. Add sausages and fry, use wooden spoon to break the meat into chunks and fry for approx. 5 min until golden on the outside.
  4. Add the white wine or stock and simmer until reduced by half. Add cream and simmer to reduce by half again.
  5. Add peas, chilli, capers, lemon and baby spinach, and bring to boil for 30 seconds. Pour over hot pasta and stir together with parmesan and season to taste.

Servings

4
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