Philly Meatball Pasta
recipe
Philly Meatball Pasta
No commentsIngredients
- 300g linguine pasta
- 6 large sausages (Cumberland sausages are particularly delicious)
- 1 dsp sunflower oil
- 1 large onion, finely chopped
- 1 clove garlic, thinly sliced
- 150 g Philadelphia Light
- 2 tsp wholegrain mustard
- approx. 75ml beef stock
- 1 tbsp chopped parsley, optional
Serves:
4
Preparation:
20
Cook Time:
20
Total Time:
40min
Directions
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- Cook the pasta in a large pan of boiling water as directed on the packet.
- Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil until browned all over and cooked through. Remove the meatballs from the pan.
- Add the onion and garlic to the frying pan and cook gently for several minutes to soften the onions. Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted, then stir in the parsley and meatballs.
- Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the Philly sauce to serve.
Source: http://www.philadelphia.co.uk/philadelphia3/page?PagecRef=1
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