Mexican Sausage Pasta

Ingredients (serves 6)

• 2 teaspoons olive oil
• 1 medium brown onion, chopped
• 8 (680g) herb and garlic beef sausages
• 1 medium red capsicum, chopped
• 1 medium zucchini, chopped
• 410g can chopped tomatoes
• 375g jar medium thick and chunky salsa
• 10 mini flour tortillas
• 1 1/4 cups grated tasty cheese
• 2 tablespoons finely chopped fresh coriander
• Cooked fusilli pasta, to serve

Method

1. Preheat oven to 200°C/180°C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring for 3 minutes or until softened. Squeeze sausage filling from casings into pan. Cook, stirring for 8 minutes, breaking up sausage mince with a wooden spoon, until browned. Drain excess fat from pan.
2. Add capsicum and zucchini. Cook, stirring, for 3 minutes. Add tomato and salsa. Reduce heat to low. Simmer, uncovered, for 20 minutes, stirring occasionally, until slightly thickened.
3. Meanwhile, line 2 large trays with foil. Place 5 tortillas on each tray. Sprinkle with cheese. Bake for 5 to 7 minutes, swapping trays halfway during cooking, until cheese is melted and tortillas are golden. Sprinkle with coriander. Fold tortillas in half.
4. Serve sausage mixture with pasta and cheesy tortillas.