Italian Pork & Tomato Macaroni

Macaroni & cheese are a very popular combination for an easy simple meal.  Add premium Italian pork sausage, cream, peas and basil and you create a very substantial meal that will please the family. The Italian pork adds a wonderful flavour to this pasta dish.

Bacon and Italian Pork sausage are slow cooked with the macaroni pasta in a condensed tomato soup base. Topped with mozarella & breadcrumbs to provide a beautifully creamy and slightly crusty finish. Garnished with spring onion to add a little colour.  A very simple yet very heartening comfort meal.

To get the best out of this dish, make sure you get premium Italian Pork sausages.  They will usually be a little less on the fat side and have a beautiful rich flavour to enhance any meal.

Print Recipe

Italian Pork & Tomato Macaroni

Prep Time

15 minutes

Cook Time

70 minutes

Servings

people

Ingredients

• 1 tbsp Olive Oil
• 1 Brown Onion diced
• 4 rashers Bacon I use short cut - diced
• 500 g Italian Pork Sausages casings removed
• 1 cup Chicken Stock
• 420 g Condensed Tomato Soup
• 1 cup water
• 3 cups Macaroni Pasta
• 1/3 cup Thickened Cream
• 1/2 cup Frozen Peas
• 1/4 cup Basil Leaves
• 1 1/2 cups Shredded Mozzarella Cheese
• 1/4 cup Breadcrumbs
• Broccolini steamed
• 1 Spring Onion thinly sliced to garnish

Prep Time 15 minutes Cook Time 70 minutes Servings people Ingredients 1 tbsp Olive Oil 1 Brown Onion diced 4 rashers Bacon I use short cut - diced 500 g Italian Pork Sausages casings removed 1 cup Chicken Stock 420 g Condensed Tomato Soup 1 cup water 3 cups Macaroni Pasta 1/3 cup Thickened Cream 1/2 cup Frozen Peas 1/4 cup Basil Leaves 1 1/2 cups Shredded Mozzarella Cheese 1/4 cup Breadcrumbs Broccolini steamed 1 Spring Onion thinly sliced to garnish

Instructions

1. Heat olive oil in a large frying pan over medium high heat.
2. Add onion & bacon and cook for about 5 minutes until onion has softened.
3. Add sausage meat (removed from casings) and cook until browned. Use a wooden spoon & fork to break up the clumps.
4. Add chicken stock, soup & 1 cup water, bring to boil, then cover.
5. Reduce heat to low & simmer for 20 minutes, stirring occasionally.
6. Add macaroni and cook while covered for 25 minutes, stirring occasionally.
7. Remove cover, add thickened cream, peas & basil and stir to mix through.
8. Sprinkle mozzarella & breadcrumbs over the top, then cover and cook a further 15 minutes.
9. Remove lid and cook a further 5 minutes.
10. Garnish with spring onion & serve with steamed broccolini