Free-Range Pork Sausage Rosemary&Garlic

Description

Indulge in the aromatic symphony of our Free-Range Pork Sausage Rosemary&Garlic a culinary delight that marries the rich, savory taste of free-range pork with the fragrant allure of rosemary and garlic. We take pride in our commitment to ethical farming practices, ensuring that these sausages are not only bursting with flavor but also a responsible choice for your palate and the planet. Immerse yourself in the world of Rosemary and Garlic Pork Sausages, where gourmet taste meets ethical consciousness.

Recipe: Free-Range Pork Sausage Rosemary&Garlic Pasta

Ingredients:

Rosemary and Garlic Pork Sausages:

• 1 pound Rosemary and Garlic Pork Sausages
• 1 tablespoon olive oil

Pasta:

• 8 ounces pasta (your choice)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Instructions:

Rosemary and Garlic Pork Sausages:

1. Preheat your grill or stovetop grill pan over medium-high heat.
2. Grill the Rosemary and Garlic Pork Sausages for about 10-12 minutes, turning occasionally, until they are cooked through and have a delicious char. Remove from heat and let them rest for a few minutes.
3. Slice the sausages into bite-sized pieces.

For Pasta:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the can of diced tomatoes (with their juice) to the skillet. Sprinkle in the dried oregano, salt, and black pepper. Simmer for 5-7 minutes, allowing the flavors to meld.
5. Toss the cooked pasta into the tomato sauce, mixing until it’s well coated.
6. Gently fold in the sliced Rosemary and Garlic Pork Sausages.
7. Garnish with fresh basil leaves and serve hot with a generous sprinkling of grated Parmesan cheese.