Pork sausage, mushroom and rocket pasta
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How to make Pork sausage, mushroom and rocket pasta
Yield = 4Prep time: 0:10
Cook time: 0:15
Total time: 0:25
Ingredients
- 375g rigatoni pasta
- 4 pork sausages, skins removed, coarsely chopped
- 200g portobello mushrooms, thickly sliced
- 1 garlic clove, crushed
- 1/3 cup (80ml) dry white wine
- 1/2 cup (125ml) thickened cream
- 1 bunch rocket, trimmed, coarsely torn
- Shaved parmesan, to serve
Method
- Step 1 Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain well.
- Step 2 Meanwhile, heat a large frying pan over high heat. Add the sausages and cook, stirring with a wooden spoon, for 5 minutes or until golden brown all over and cooked through. Transfer to a bowl.
- Step 3 Add the mushrooms and garlic to the pan and cook, stirring, for 2 minutes or until mushrooms are tender. Add the wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add the cream and bring to the boil. Cook for 2 minutes or until slightly thickened. Remove from heat. Add the sausage, pasta and rocket and gently toss to combine.
- Step 4 Spoon pasta evenly among serving bowls. Top with parmesan and serve immediately.
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