- 400g pack chicken sausages
- 500g pasta
- 2 green / red / yellow peppers, deseeded and cut into 1.5cm strips
- 2 tablespoons Wilson’s Extra Virgin Olive Oil
- Spinach or Tomato Pesto
- Basil Leaves for garnish
- 125g half-fat mozzarella, sliced
Preheat the oven to 240°C. Bring a large pan of water to the boil. Squeeze the sausage meat out of its skins and roll into balls the size of a 5c coin. You should be able to make 4-5 balls from each sausage.
Cook the pasta in the boiling water for 7 mins until al dente, stirring occasionally. Drain and reserving 100ml of the cooking water.
Heat 1 tablespoon Wilson’s Extra Virgin Olive Oil in a large frying pan over a medium heat and cook the meatballs for 4 mins. Add the peppers and cook for 5-6 mins until the meatballs are browned and the peppers are starting to char.
Return the drained pasta to the saucepan. Stir in your pesto of choice, reserved cooking water, meatballs and peppers. Tip into an ovenproof dish, top with the mozzarella and bake for 15 mins. Season with black pepper and serve scattered with some basil leaves.
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