Wallaby shank and rigatoni pasta
Ingredients
- 2 cooked wallaby shanks
- Rigatoni pasta, cooked
- 1 small onion, diced
- 2 cloves of garlic
- 1 tomato, cut into small dice
- 2 tbsp chopped basil
- Lemon zest from ½ lemon
- 250 tomato g passata
- Black pepper & sea salt, olive oil
- Green Salsa (2 tbsp parsley, 1 tbsp basil, 1 tbsp mint, lemon zest from ½ lemon, 1 clove of garlic, olive oil, lemon juice)
Instructions
- 1 Roughly dice the cold cooked wallaby shank into 1cm pieces. You don’t have to be pedantic about this as it will break down with cooking anyway.
- 2
Pour a little olive oil in a pot and sear the wallaby pieces, try to not stir too much so they get some colour. This should only take 2-3 minutes.- 3
Add the onion and garlic and cook for a further 3-4 minutes, adding a little more oil if needed. Once the onion is soft add the remaining ingredients.- 4
Allow all to cook together while stirring for 5-6 minutes, taste and season accordingly. I like it quite peppery myself. There is something about black pepper and pasta dishes.- 5
Once you have a sauce add your pasta. Stir well and serve. I made a green salsa to drizzle over my dinner when I made it. I just placed all the ingredients in a little blender and whizzed it together. It only takes a couple of minutes and keeps very well in the fridge. Another option would some nice smoked cheddar grated on top. Co- 6
I used my leftover cooked wallaby shanks I had from another meal for this recipe. Its good to cook a little extra to be a step ahead for a quick but delicious meal.NoteI used my leftover cooked wallaby shanks I had from another meal for this recipe. Its good to cook a little extra to be a step ahead for a quick but delicious meal.
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