Ingredients
- 4 Chipolatas
- 1 pack spiral pasta
- 1 tablespoon olive oil
- 1/2 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 can tomato sauce
- 3/4 cup full cream
- Salt and freshly ground black pepper, to taste
- 1 cup shredded extra-sharp cheddar cheese
Method
- Step1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well. - Step2
Heat olive oil in a large pan over medium high heat. Add parmesan & tomato beef chipolatas and cook until browned, about 3-5 minutes, drain excess fat. Set aside. - Step3
Add onion to the pan, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. - Step4
Whisk in flour until lightly browned, about 1 minute. - Step5
Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. - Step6
Stir in pasta, parmesan & tomato beef chipolatas and cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes. - Step7
Serve immediately.
