This Creamy Sausage Pasta is a quick and easy one pot recipe. It makes a brilliant midweek dinner, where the pasta is cooked in a super tasty the sauce, all in a single pan.
Heat the olive oil in a large saucepan or frying pan (one which has a lid) over a medium heat. Add the onions and garlic and fry gently until softened (about 4 - 5 minutes).
Remove the sausages from their skins and plop into the pan in small chunks, add the pepper slices, turn up the heat and let everything fry for 5 minutes until the sausage chunks are golden and the peppers are just starting to blacken at the edges.
Add the dry pasta, chopped tomatoes, fennel seeds, Italian herbs, chilli flakes, salt and pepper and about 500ml of the stock. Give everything a good stir, pop the lid on and cook for 13 - 15 minutes until the pasta is ALMOST cooked through and most of the liquid has been absorbed.
* Note! I always make up 750ml of stock and then check on the pasta as it cooks and add more if needed, if it's looking dry. If you like very 'wet' saucy pasta, go ahead and add it all at the start.
When the pasta is JUST ALMOST cooked, add the cream cheese, parmesan cheese and fresh basil (you can reserve some Parmesan and basil to garnish if you'd like to). Give everything a good stir and leave on the heat for a minute or two just to warm through.
Onions and Garlic - I use preprepared, frozen as I am always looking for a shortcut!
Adding the stock - I always make up 750ml of stock and then check on the pasta as it cooks and add more if needed, if it's looking dry. If you like very 'wet' saucy pasta, go ahead and add it all at the start.