Penne with Kransky and Vine Ripened Tomatoes
Servings: 4 people
Ingredients
- 500 gms penne
- 3 tablespoon olive oil
- 1 red capsicum – deseeded and sliced
- 2 medium onion – sliced
- 2 garlic cloves – crushed
- 1 red chilli – finely sliced (add extra if you like it hot)
- 4 kransky or other continental sausage – thickly sliced
- 4-5 Vine-ripened tomatoes
- 50 g baby spinach leaves
- 90 g feta – crumbled
- Salt – to season
- Black pepper – to season
- 2 tbsp fresh parsley leaves; finely chopped
Instructions
- Cook pasta in a large saucepan of boiling salted water as per packet instructions. Drain and keep aside reserving some of the water.
- In the meantime, heat oil in a large pan on medium. Sauté onion, garlic and chilli for 4-5 minutes until softened.
- Add sausage and cook, stirring, for 2-3 minutes until lightly browned. Add the capsicum and tomatoes, cook on high for 2 minutes and then simmer till the tomatoes have turned mushy; stirring occasionally. Remove from heat and stir spinach through until it starts to wilt.
- Add the cooked pasta to the tomato mix; season with salt and pepper. Toss well to combine. Add some pasta water to thicken the sauce.
- Garnish with crumbled feta cheese and fresh parsley before serving.
- Serve hot.