This flavourful Italian number is addictive to eat and absolutely satisfying.
Ingredients for two people
|400 g||lamb sausage|
|1/2||red onion, diced|
|1||garlic cloves, crushed|
|2 tbs||rosemary, de-stemmed & chopped|
|1||chilli, de-stemmed & chopped|
|1 tin||diced tomatoes|
|2 tbs||red wine vinegar|
|50 g||parmesan, grated|
For the pasta
Bring a pot of salted water to boil. Add the linguini pasta and cook for 8-10 minutes, stirring regularly so the pasta doesn’t stick, until al dente. Strain and leave aside.
For the lamb
Squeeze the sausage meat out of the sausage skins with your hands. Separate the meat into evenly sized portions and roll them into small balls.
Heat some oil in a pan over medium-high heat. Add the onion and garlic and cook for 5 minutes. Add the rosemary, chilli, and the sausage meatballs and cook for 5 minutes.
Add the can of diced tomatoes and the red wine vinegar and cook for a further 10 minutes, season with salt and pepper to taste.
Divide the pasta between bowls and top with the rosemary sausage ragu and a fresh grating of parmesan.
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