Creamy tomato, fennel and beef orecchiette

Creamy tomato, fennel and beef orecchiette


genial beef sausages transform into mini meatballs in this rude and easy pasta dish.

The ingredient of Creamy tomato, fennel and beef orecchiette

  1. 375g dried orecchiette pasta
  2. 500g beef sausages subsequent to herbs and spices
  3. 2 teaspoons other virgin olive oil
  4. 1 fennel, trimmed, halved, thinly sliced
  5. 3 garlic cloves, crushed
  6. 1 tablespoon smoked paprika
  7. 500g can condensed tomato soup
  8. 1 cup Massel salt shortened chicken style liquid buildup
  9. 3/4 cup Bulla Cooking Cream
  10. 80g baby spinach
  11. Small roomy basil leaves, to encouragement
  12. Finely grated parmesan, to further
  13. Crusty rolls, to utility

The instruction how to make Creamy tomato, fennel and beef orecchiette

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain.
  2. Meanwhile, remove sausages from casings. Tear meat into small pieces. Heat oil in a large saucepan higher than medium-high heat. mount up sausage meat. Cook, stirring occasionally, for 5 minutes or until browned. go to fennel. Cook, stirring, for 2 minutes or until starting to soften. go to garlic and paprika. Cook, stirring, for 1 minute or until fragrant. grow soup and stock. Bring to a simmer. Simmer beyond medium heat for 5 minutes or until shortened slightly. Season in the manner of salt and pepper.
  3. grow cream, spinach and pasta to beef mixture. work up to combine. culmination subsequent to basil and parmesan. give support to later than crusty bread rolls.

Nutritions of Creamy tomato, fennel and beef orecchiette

calories: 1032.958 calories
calories: 41.8 grams fat
calories: 20.4 grams saturated fat
calories: 121.1 grams carbohydrates
calories: 39.5 grams protein
calories: 75 milligrams cholesterol
calories: 1673 milligrams sodium
calories: NutritionInformation

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