Sausage Pasta

Preparation Time: 15 mins
Cooking Time: 30 mins
Category: Pasta & Noodles
Tags: Pasta & Noodles, One-Pot Dish


a little spicy, a little creamy, a lot of flavour


  • 1 tbsp Olive Oil
  • 1 tsp Minced Garlic
  • 1 Fresh Red Chilli, deseeded and finely chopped
  • 1 Red Onion, finely chopped
  • 1 bunch Fresh Rosemary, leaves finely chopped
  • 500g Skinless Sausages (Chevups, beef or lamb, or Italian sausages skinned)
  • 1 cup Beef Stock
  • 1 cup Tomato Passata (plain)
  • 200-300ml Thickened Cream, UHT is fine
  • 500g Dry Penne/Rigatoni Pasta, cooked and drained


  • Step 11. Heat olive oil in large saucepan over high heat.
  • Step 22. Add garlic, chilli, onion and rosemary and cook, stirring, until onion becomes transparent.
  • Step 33. Add sausages to pan, using wooden spoon to cut them into 1cm segments/meatballs while browning on all sides.
  • Step 44. Once sausages are browned add stock and passata, bring to boil, then reduce heat to a simmer for 20min.
  • Step 55. Add the cream to the sauce, then return to simmer briefly before turning off.
  • Step 66. Add cooked, al dente, pasta to the sauce, stir thoroughly, then put the lid on and allow to sit for 2-3min. This will allow sauce to thicken and absorb into pasta.
  • Step 77. Serve and enjoy!
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