Papperdelle with Organic Tomato Pesto & Sausage

Serves 4. Preparatin 45mins

Ingredients

1 red pepper and 1 yellow pepper, quartered and seeded
4 tbsp of extra virgin olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
400g chunky sausages
250ml dry white wine
grated zest of 1 lemon
2 tbsp of Sacla' Organic Tomato Pesto
salt and freshly ground black pepper
350g Pappardelle pasta

Method

First preheat the grill and put the pepper quarters, skin-side up, under the grill. Once the skin has blackened and blistered, transfer to a bowl and cover. Once cool enough to handle, peel away the skin and cut the peppers into chunks.
Then heat the olive oil in a large frying pan over a medium heat and cook the onions and garlic until soft.
Next peel away the sausage skin and crumble the sausage meat into the onions. Cook until well coloured, then add the wine and lemon zest.
Boil for 5 minutes, then mix in the Sacla' Organic Tomato Pesto and diced peppers.
Meanwhile cook the pasta following the pack instructions.
Add the delicious sausage and pepper sauce to the drained pasta and toss gently. Season to taste and serve.