Serves
4
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
- 400g orecchiette pasta
- 1½ cups frozen peas
- 2 tablespoons olive oil
- 500g chicken and garlic sausages, casings removed and discarded
- 490g jar Leggo’s Carbonara Pasta Sauce
- Shredded parmesan cheese, black pepper, grated lemon zest, for sprinkling
Leggo's Sauce for Carbonara with Cream, Onion & Cheese 490g
Method
STEP 1Cook pasta following packet directions. Add peas to the same saucepan just before pasta is al dente and bring back to the boil. Drain and keep warm.
STEP 2
Meanwhile, heat oil in a large non stick frypan. Add sausage meat and cook for 8 minutes or until browned and cooked through, roughly breaking with a wooden spoon.
STEP 3
Add Leggo’s Pasta Sauce and bring to the boil. Stir in cooked pasta and peas. Serve sprinkled with parmesan cheese, pepper and lemon zest.
Tips
Add a little water to ‘thin’ the sauce, if desired after the addition of pasta in STEP 3.