The West

Fresh fettuccine with Italian sausage and ricotta bake
Picture: Iain Gillespie

Serves 6

4 tbsp olive oil

2 garlic cloves, finely chopped

1 eggplant, diced

1 red capsicum, diced

500g Italian sausages, chopped

1 tsp sweet, smoked paprika

500g ricotta

150g parmesan, freshly grated

2 eggs, beaten

375g fresh fettuccine

3 tbsp freshly grated parmesan

1 tbsp fresh oregano leaves

Heat the oil in a frying pan. Add the garlic, eggplant and capsicum. Cook for a few minutes to soften. Place into a big bowl. Pan-fry the sausage pieces and cook for a few minutes to brown slightly. Add to the bowl and sprinkle over paprika. Combine the ricotta, parmesan and eggs, mixing well. Heat a big pot of salted water to the boil. Cook the fresh pasta according to packet instructions (a few minutes only). Drain, fold through the ricotta mixture, along with the sausage and eggplant mixture. Pour into a lasagne dish. Sprinkle over parmesan and oregano. Cook at 180C for 30 minutes until crisp and golden.

The West Australian

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