Ingredients

Method

• 500 g Woolworths pork-and-herb bangers
• 3 T olive oil
• 3 cloves garlic, chopped dried
• 1 t oregano
• 1 cup tomato purée
• 1 cup chicken stock
• 2 T capers, plus 2 T brine
• 1 bay leaf
• 1 red chilli, chopped
• 2 T fish sauce
• 400 g pappardelle, cooked al dente and drained
• freshly ground black pepper, to taste
• 1 burrata, torn into 4 pieces
• Parmesan, grated, for serving

Method

Ingredients

1. Split the bangers down the middle lengthways and remove the meat from the casings.

2. Heat the oil in a large frying pan and add the banger meat. Cook for 5 minutes, or until golden brown, stirring occasionally so the crispy pieces don’t burn.

3. Stir through the garlic, then add the oregano, tomato purée, stock, capers and brine, bay leaf and chilli. Simmer for 10 minutes, then season with fish sauce.

4. Toss the pasta in the sauce, season with black pepper and serve with the cheese.

Find more sausage recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana