INGREDIENTS
• 325g dried Fetterchine
• 500g pork sausages
• 1 tabsp extra virgin olive oil
• 300ml light thickened cream
• ¾ cup finely graated parmesan
• 180g baby spinach
Step 1
Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain, reserving 1/3 cup cooking liquid.
Step 2
Meanwhile, squeeze sausage mince from casings. Roll level tablespoons of mixture into balls. Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, in batches, turning for 5 to 6 minutes or until browned and cooked through.
Step 3
Add cream and reserved cooking liquid. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until sauce thickens slightly. Add ½ cup parmesan. Stir until smooth and combined. Add pasta and spinach. Cook for 1 to 2 minutes or until spinach wilts and pasta is coated in sauce. Serve sprinkled with remaining parmesan.
Prep – 10m
Cook – 10m
Serves – 4