Serves: 4-5 Total time: 40 mins
Calling all 80s babies! This hearty, meat pasta dish was inspired by a childhood favourite of mine, Chef Boyardee's Beefaroni. It's much cleaner and healthier of course, and instead of beef I used spicy Italian pork sausages, giving it a little kick of that good heat.
It's delicious! And with a fairly short list of ingredients, it's an easy weeknight dinner that will satisfy the whole family.
What you need to make it:
1 package gluten-free Casarecce noodles (my preference, any pasta will do!)
2 tbsp Extra Virgin olive oil
1 medium to large white onion
5 cloves garlic
1 pack organic spicy Italian sausages (4-5 sausages)
2 jars Italian Passata (tomato puree)
1 tbsp dried Italian seasoning
1 tbsp dried red pepper flakes
1/4 cup fresh basil
Salt & pepper to taste
What you need to do to make it:
Heat a large pan on medium with EVO.
Dice onion, mince garlic and add them to pan along with dried spices and salt & pepper. Saute for 3-5 mins until onion becomes translucent.
Slice open pork sausage casings and squeeze meat into the pan. Cook pork through (7-9 mins or until no longer pink).
When pork is cooked through, add both jars of Passata to pan and bring to a light simmer.
Add fresh basil and simmer on low heat - the longer it simmers, the more flavourful the sauce will be. Taste and add more salt & pepper as desired.
If you make this recipe, please take a photo and tag @yourbestlifewithlisa!