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How to make Italian sausage and cheesy tomato macaroni

Yield = 6
Prep time: 0:25
Cook time: 4:25
Total time: 4:50

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, chopped
  • 3 middle bacon rashers, trimmed, chopped
  • 420g packet Italian beef and pork sausages
  • 1 cup Massel chicken style liquid stock
  • 420g can condensed tomato soup
  • 3 cups dried pasta curls
  • 1/3 cup Bulla Cooking Cream
  • 1/2 cup frozen peas
  • 1/2 cup fresh basil leaves, firmly packed
  • 1 1/2 cups mozzarella, grated
  • 1/3 cup panko breadcrumbs, toasted
  • 2 bunches broccolini, steamed

Method

  • Step 1 Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is softened. Squeeze sausages from casings. Add to pan. Cook, breaking up sausage mince with a wooden spoon, for 5 minutes or until browned. Transfer to slow cooker. Add stock, soup and 1 cup water. Cover. Cook on high for 1 hour (or low for 2 hours).
  • Step 2 Add pasta. Cook on high for 1 hour (or low for 2 hours), stirring halfway through, or until pasta is just tender.
  • Step 3 Stir in cream, peas and basil. Season with pepper. Sprinkle with mozzarella, then breadcrumbs. Cook on high for 15 minutes or until cheese is melted. Remove lid. Turn cooker off. Stand for 5 minutes. Serve macaroni with steamed broccolini.