• 8 smoked Tuki Lamb sausages

• 400g Stella’s Fresh Pasta

• 1 cup semi-sundried tomatoes

• 1 cup red pine nut pesto

• Spanish red onion, thinly sliced

• 1 cup Napoli sauce

• Lithia Springs olive oil

• 1 tsp garlic, crushed

• Manchego cheese and fresh basil

to garnish

Cook pasta off in rapidly boiling water, add a pinch salt and a splash of olive oil. Cook till al dente, then drain. Thinly slice Tuki Lamb sausage, fry off and add garlic, Spanish onion,

and semi-sundried tomatoes. Add Napoli sauce. Add spaghetti and stir in red pine nut pesto.

Serve in hot pasta bowls; finish with shaved Manchego cheese and basil flower.