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How to make Caramelised brussels sprout and sausage penne

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 250g penne
  • 4 Coles Finest Spicy Calabrese Pork Sausages, casings removed
  • 1 tablespoon olive oil
  • 400g pkt brussels sprouts, ends trimmed, halved
  • 1 leek, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup (250ml) thickened cream
  • 1 lemon, zested, juiced
  • 1 tablespoon wholegrain mustard
  • 1/4 cup (20g) natural flaked almonds, toasted

Method

  • Step 1 Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  • Step 2 Meanwhile, heat a large frying pan over high heat. Add the sausage mince and cook, stirring with a wooden spoon to break up into lumps, for 5 mins or until golden brown. Use a slotted spoon to transfer to a heatproof bowl.
  • Step 3 Heat the oil in the frying pan. Add the brussels sprout and cook, stirring, for 5 mins or until the brussels sprout begins to caramelise.
  • Step 4 Add the leek and garlic and cook for 5 mins or until tender. Return the sausage mince to the pan with the cream, lemon juice and mustard. Cook, stirring, for 2 mins or until the sauce thickens. Add the pasta and toss to combine. Season.
  • Step 5 Divide the pasta mixture evenly among serving bowls. Sprinkle with almond and lemon zest.