CREAMY PORK SAUSAGE AND ROSEMARY NAPOLETANA

Ingredients

• 2 packets Italian spaghetti

• 1/3 cup Woolworths tomato purée

• 8 Large brown mushrooms, sliced

• 8 Pork sausage

• black pepper

• sea salt and freshly ground black pepper, to taste

• Parmesan, for serving

• 250 ml cream, whipped to soft peaks

• 2 sprigs fresh rosemary, leaves picked and chopped

• 1 400g tin chopped tomatoes

• 2 cups white wine

• extra virgin olive oil, plus extra for drizzling

• 6 garlic cloves, roughly chopped

• 2 shallots, finely chopped

Cooking Instructions

1. Pan-fry the shallot and garlic in 2 T olive oil on a low heat until softened.

2. Squeeze out the pork-mince filling from the sausage cases and fry with the mushroom until golden.

3. Add a glug of white wine and simmer until slightly reduced.

4. Pour in the tomato purée and canned tomato and stir in the rosemary. Simmer on a medium to low heat for 10 to 15 minutes, stirring occasionally.

5. Cook the spaghetti in a saucepan of rapidly boiling water until al dente and drain. Drizzle into the pasta the remaining 1 T of olive oil and toss to coat. Stir in the cream.

6. Toss the spaghetti in the sauce. Grate over a generous sprinkling of Parmesan and season to taste.

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