INGREDIENTS
Gluten Free Sausages
Gluten Free Tagliatelle
Passata
Spring Onions
Seasoning (garlic salt, celery salt, mixed herbs, thyme, all purpose seasoning, garlic powder, chilli powder)
STEP ONE
Take 4 sausages and pinch the meat out of the skin (3 to 4 pinches per sausage), you can roll each piece into a ball or leave as is before adding to a pan with a little oil (not necessary if you have a non stick pan.
STEP 2
Boil a pan of water for the tagliatelle
STEP THREE
Once the water is boiling add the tagliatelle to the pan, roughly 3 to 4 bunches per person
STEP FOUR
Stir/turn the meat balls so that they become brown all over
STEP FIVE
Cut up 2 spring onions and add to the browned meat balls
STEP SIX
Add the seasoning to the meatballs, according to taste and stir
STEP SEVEN
Open the passata and add to the meatballs, then stir
STEP EIGHT
once the tagliatelle has come to a boil, remove the lid and simmer until desired texture( alldente or soft) then rinse under cold water to stop the cooking
STEP NINE
Once the meatball sauce has simmered and reduced (thicker, richer colour) remove from the heat
STEP TEN
Plate up the tagliatelle and add the meatball sauce on top
You can garnish with cheese/herbs/black pepper
ENJOY!
