Organic Beef & Tomato Sausage Pasta with Roasted Tomato & Red Pepper Pesto
Our delicious Beef and Tomato sausages are the star of this recipe from @keithcooks_
Organic Beef & Tomato Sausage Pasta with Roasted Tomato & Red Pepper Pesto
Our delicious Beef and Tomato sausages are the star of this recipe from @keithcooks_
- Serves: 4
- Prepare: 5 Minutes
- Cook: 50 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 6 x organic beef & tomato sausages
- 500g mafalda corta pasta
- 300g plum tomatoes, cut in half
- 2 sweet pointed peppers, halved and deseeded
- 1 tbsp za’atar
- 1 tbsp fresh thyme
- 1 garlic clove, roughly chopped
- 3 tbsp extra virgin olive oil
- ½ tbsp balsamic vinegar
- 100g hazelnuts
- 150g pecorino
- handful fresh basil
Method
- Preheat oven to 200c
- For the Pesto: Cut the tomatoes and peppers in half then place them in a deep roasting tin. Drizzle with oil and sprinkle the herbs on top. Scatter the chopped garlic then place in the middle of the oven and roast for 45 minutes
- Once cooked, transfer the roast vegetables to a food processor along with Fresh Basil, hazelnuts, and Pecorino. Process until you form a smooth paste then taste (you may need to add some balsamic vinegar to balance the sweetness). Pulse again then transfer the pesto to a container (you can store it in the fridge for up to 5 days)
- In a frying pan, add a drop of oil and fry up the sausages. Make sure they are cooked through before removing from heat and slicing into chunky discs. Place to one side
- Bring a pan of salted water to the boil and cook the Mafalda Corta pasta for 10-12 minutes until Al Dente. Drain the pasta before returning to the pan and adding the sausage and a tablespoon or two of the Pesto, stirring to ensure the pasta is lightly coated
- Garnish with ripped Basil and serve hot
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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Grass fed beef can contain up to four times more Vitamin E, a valuable anti-oxidant, than conventional beef. Vitamin E has a vital role repairing cell damage, protecting our health against the effects of ageing and chronic inflammation. Grass fed organic beef is generally lower in saturated fat than conventional beef and therefore is a good meat choice, once weekly, to ensure you can still benefit from its valuable nutrients like high quality protein, iron and Vitamin B12. There are also several other reasons why choosing organic beef is a good idea. Grass fed beef are vital for natural ecosystems to thrive, no pesticides and fertilisers on the land and high animal welfare in organic systems (medicines are only used when absolutely necessary, unlike in the farming of conventional beef animals having a detrimental effect on our health).
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.