Freshly butchered to order by our expert team!
£35 Minimum Spend | FREE delivery for orders over £90*
Accredited Soil Association Organic
Cart
Your cart is empty
4
5 minutes
50 minutes
Italian
Beef
The outstanding flavour of our unique organic grass-fed beef sausages marries perfectly with Italian herbs and spices and sweet tomato to create this delicious dish of pasta.
6 organic beef chipolatas
500g of pasta
300g of cherry vine tomatoes (halved)
2 Romano peppers (halved and deseeded)
1tbsp of fresh thyme
1 clove of garlic (chopped roughly)
3 tbsp of olive oil
½ tbsp of balsamic vinegar
100g of hazelnuts
150g parmesan (or alternative hard cheese)
Handful of fresh basil
Preheat your oven to 200C.
Place your halved tomatoes and peppers into a deep roasting tin. Drizzle with oil and scatter the herbs on top alongside the chopped garlic then place in the middle of the oven and roast for 45 minutes.
Once everything has cooked through, transfer the roast vegetables to a food processor along with Fresh Basil, hazelnuts, and parmesan. Blitz to form a smooth paste then taste (you may need to add some balsamic vinegar to balance the sweetness). Pulse again then transfer the pesto to a container (you can store it in the fridge for up to 5 days)
Meanwhile add a drop of oil to a frying pan and place in your chipolatas, frying them on all sides until they are cooked through nicely and browned on all sides.
Cut the sausages into chunks and place to one side.
Boil your pasta until it is cooked, then drain and return it to the pan before adding your pesto ( a tablespoon or two should do the job, but make it as saucy as you like) and the sausage chunks and allow to heat through.
Serve topped with fresh basil and a generous grating of parmesan cheese.
