Italian sausage and cheesy tomato macaroni

Cooking Meat Italian sausage and cheesy tomato macaroni

A family- and budget-friendly recipe made especially easy with a slow cooker.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is softened. Squeeze sausages from casings. Add to pan. Cook, breaking up sausage mince with a wooden spoon, for 5 minutes or until browned. Transfer to slow cooker. Add stock, soup and 1 cup water. Cover. Cook on high for 1 hour (or low for 2 hours).
  2. Add pasta. Cook on high for 1 hour (or low for 2 hours), stirring halfway through, or until pasta is just tender.
  3. Stir in cream, peas and basil. Season with pepper. Sprinkle with mozzarella, then breadcrumbs. Cook on high for 15 minutes or until cheese is melted. Remove lid. Turn cooker off. Stand for 5 minutes. Serve macaroni with steamed broccolini.

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1 tbsp extra virgin olive oil
1 brown onion, chopped
3 middle bacon rashers, trimmed, chopped
420g packet Italian beef and pork sausages
1 cup Massel chicken style liquid stock
420g can Campbell's Condensed Tomato Soup
3 cups dried pasta curls
1/3 cup light thickened cooking cream
1/2 cup frozen peas
1/2 cup fresh basil leaves, firmly packed
1 1/2 cups mozzarella, grated
1/3 cup panko breadcrumbs, toasted
2 bunches broccolini, steamed

Adv

Autors
Preparation time
25
Cooking time
4:25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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