Dried fusilli pasta made from Durum wheat semolina
For allergens, including cereals containing gluten, see ingredients in bold.
Store in a cool, dry place. Once opened, reaseal using tab provided.
Instructions:*Allow approximately 75g per person. *Add the pasta to a large pan of boiling, slightly salted water, stir and return to the boil. *Cook for 10-12 minutes, drain well and serve immediately.
Ingredients; 300g of Tesco Fusilli Pasta 3 tsps fennel seeds 1 red chilli 2 tbsps olive oil 6 Italian sausages or any thick chunky sausage 1 tbsps dried oregano 200ml red wine 1x400g can of chopped tomatoes 3 tbsps of Parmesan cheese, finely grated Handful of flat leaf parsley, chopped Sea salt and freshly ground pepper
Method; 1.Crush the fennel seeds and finely dice the chilli, and then place to one side. 2.In a large saucepan, heat the olive oil over a medium heat. Squeeze the meat out of the sausage skins and place it in the pan. 3.Using a wooden spoon break up the meat so that it resembles a course mince. Add the fennels seeds and chilli and cook for 5-10 minutes or until the meat turns golden brown in colour. 4. Meanwhile cook the pasta according to the pack instructions. 5. Once the meat has changed colour, stir in the oregano and red wine and allow it to reduce by half. 6. Add the can of chopped tomatoes and allow to simmer for 5-10 minutes. 7. When the pasta has cooked, drain and gently combine with the sausage meat and sauce. 8. Add the parsley and 2/3 of the grated Parmesan and stir. 9. Serve immediately and season with sea salt, freshly ground black pepper and the remaining Parmesan.
* Or for a quicker recipe, simply use one of our delicious Tesco Pasta Sauces!