| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Jude3 |
6 |
servings |
INGREDIENTS
| 180 |
g |
Pasta spirals |
| 120 |
g |
Tagliatelle verdi |
| 500 |
g |
Pure pork sausages |
| 2 |
tb |
Olive oil |
| 120 |
g |
Baby onions; peeled or 1 medium |
|
|
; onion, chopped |
| 250 |
g |
Pork mince |
| 1 |
ts |
Greggs Chilli Powder |
| 2 |
|
420 g can chopped tomatoes |
| 1 |
ts |
Sugar |
| 300 |
ml |
Chicken stock |
| 1 |
|
Red pepper; seeded and chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Cook the pasta spirals in a large pan of slightly salted boiling water
until just tender.
Drain and repeat for the tagliatelle.
Fry the sausages in the oil until browned.
Remove the sausages and add the onions, pork mince and chilli powder
to the pan. Fry for 2-3 minutes, then add the tomatoes, sugar and
stock.
Return the sausages and simmer for 30 minutes.
Check the seasoning, then add the pasta and red pepper.
Heat and serve with mashed potatoes.
Serve this in a large hollowed out watermelon to imitate a witch's
cauldron.
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