Back to Recipe Index PageMcWhinneys Traditional Irish Pork Sausage Meatballs with Peppers and Tomato
Ingredients:
10 McWhinneys Traditional Irish Pork Sausages
1 tin chopped tomatoes
1 yellow pepper, sliced
1 red pepper, sliced
1 large onion, sliced
Seasoning
½ teaspoon chilli flakes
Olive oil
Penne pasta (enough for 4)
Basil leaves for garnishing
Plain flour for dusting
2 cloves garlic, roughly chopped
Preparation method:
- How many meatballs made will depend on the size of your sausages. The aim is to serve approximately 5-6 smallish meatballs per person.
- Begin by removing the sausage skins from your sausages and placing into a mixing bowl with the chilli flakes and seasoning. Mix well to combine. Now shape into meatballs and put onto a plate. Cover and chill for ½ and hour to firm up.
- Remove from the fridge. Heat a large frying pan with olive oil to medium heat. Lightly dust the meatballs in seasoned flour, shaking off any excess. Add to the pan and brown well. Turn down the heat and cook through (approximately 10 minutes).
- Meanwhile heat another large deep frying pan with oil. Add the peppers and the onions and cook well over a fairly high heat-you want to singe the edges as this will add flavour - be careful not to burn. Turn the heat down to low and add garlic, cook for a couple of mins. Add the tomatoes and seasoning. Drain the meatballs on absorbent paper then add to the pan with the sauce. Simmer altogether for about 15 mins. Cook the pasta while this is simmering. Reserve a couple of tablespoons of cooking water from the pasta when drained.
- Toss the pasta with the sausage meatballs and chunky sauce. Add some cooking water if a little too dry. Serve in bowls with torn basil to garnish and freshly ground black pepper. Serve with fresh crusty bread on the side.