Ingredients
• 2 tsp extra virgin olive oil
• 650g beef sausages, chopped into 2cm pieces
• 1 red onion, finely diced
• 6 rashers rindless bacon, cut into 1cm-thick strips
• 2 Tbsp tomato paste
• 2 tsp dried Italian herbs
• 125ml dry white wine
• 2 x 410g cans cherry tomatoes in juice
• 4 cups chicken stock
• 1⁄2 green capsicum, diced
• 1⁄2 red capsicum, diced
• 11⁄2 cups dried macaroni pasta
• 1 cup baby rocket leaves
• Shaved parmesan and basil leaves, to serve
Method
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Heat oil in a large, deep saucepan over a medium heat. Add sausages and cook, stirring occasionally, for 8 minutes or until
lightly browned and cooked through. Set aside on a plate lined with paper towel.
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To same pan, add onion and bacon. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add tomato paste, dried herbs and wine, stirring for 1 minute. Add canned tomatoes and stock and bring to the boil. Reduce heat to low, cover with lid and simmer for 20 minutes.
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Remove lid and stir in capsicums and macaroni. Cook covered, stirring every 2 minutes, for 10 minutes or until macaroni is al dente.
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Remove pan from heat and stir in rocket. Serve with parmesan and basil.
