Intestines, eyeballs with gangrene and tomato

NZ Woman's Weekly 1/11/2012

Annabelle White

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Serves 4

This is a quick pasta dish to be enjoyed by the whole family before going out trick or treating.

8	Sausages, or 4 burger patties
3 tbsp	Olive oil
½ cup	Onion, finely sliced
1 clove	Garlic, crushed
½ tsp	Marjoram, dried, or oregano
2 cans	Canned tomatoes, 400g each, sieved
2 cups	Silverbeet, sliced, or spinach
450 g	Spaghetti, or fine fettuccine
2 tbsp	Butter
2	Tomatoes, diced
1 to serve	Parmesan cheese, grated

Bring a saucepan of water to a quick simmer and season.
Wet your hands in cold water, mash the burger patties together, then roll into balls.
Heat the olive oil in a saucepan. Add the onions, garlic, marjoram and balls.
Cover with a lid and cook gently for 10 minutes before adding the sieved tomato and sliced silverbeet.
Cook for a further 10 minutes and season with salt and pepper.
Cook the pasta according to the packet instructions.
Drain well and toss with the butter.
Season, then serve into bowls and top with the “eyeballs” and “gangrene”.
Finish with a sprinkling of tomato and parmesan.