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Tagliatelle with sausage, roasted tomato and pesto sauce

Tagliatelle with sausage, roasted tomato and pesto sauce

Serves

4

Prep Time

90

Cook Time

10

Ingredients

6 thick beef sausages

750 g Roma tomatoes, halved lengthways

1 red onion, cut into thin wedges

2 tbsp extra virgin olive oil

2 tbsp lemon juice

400 g tagliatelle

4 tbsp basil pesto

Method

  • Preheat the oven to 160ºC. Place the tomatoes in a roasting dish lined with non-stick baking paper. Scatter the onion, over the top of the tomatoes and drizzle with the oil, season with salt and pepper. Roast for 1½ hours or until tomatoes are very soft. Remove from the oven and drizzle with the lemon juice.
  • Cook the tagliatelle until just tender and drain. While the tagliatelle is cooking, preheat the grill or pan and either grill or pan-fry the sausages over a moderate heat until browned and cooked.
  • To serve toss the tomato mixture, the tagliatelle and the sausage pieces together and place into warm pasta bowl. Top with a spoonful of basil pesto.

Tips

  • Don't pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.
  • Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.
  • Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).
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