Creamy Sausage Pasta
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.
Servings: 4 People
Ingredients
- 1 tsp Olive oil
- 1 Large onion Peeled and chopped
- 3 Cloves garlic Peeled and crushed
- 400 g Good quality pork sausages
- 2 Large Red peppers Deseeded and sliced
- 250 g Dry pasta
- 400 g Tin of chopped tomatoes
- 1 tsp Fennel seeds
- 2 tsp Italian herbs
- 0.5 tsp Dried chilli flakes
- Salt and freshly ground black pepper
- 750 ml Vegetable stock See notes
- 250 g Cream cheese
- 100 g Parmesan cheese Grated
- 25 g Fresh basil Chopped, optional
Instructions
- 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/2 cups 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/3.25cups 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 (if using). Give everything a good stir and leave on the heat for a minute or two just to warm through.
- Serve immediately.
Notes
Onions and garlic: I use preprepared, frozen as I am always looking for a shortcut!
Adding the stock: I always make up 750ml/3.25cups 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
Sausages: I use pork sausages in this recipe but any type would work, so go for your favourite!
Veggie sausages: You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well
Gluten free: Make sure your sausages and stock are gluten free, and use your favourite gluten free pasta. The type of pepper used here are bell peppers
Vegetables: Feel free to mix up the kind of veggies you add in here, according to your tastes or what you have in and needs using up
Fennel seeds: Please do try the fennel seeds in this - they really make the dish!
Pasta cooking time: It’s important to add the cream cheese etc JUST before the pasta is cooked, so when it is still ‘al dente‘ (has some ‘bite’ to it) as the pasta will continue to cook in the heat of the sauce and pan and you do not want it to be stodgy
Removing the sausage skin: Take each sausage and cut along the length and remove the sausage meat from the skin. Break it into large (or small) chunks as you pop into the pan
Leftovers: You can keep this recipe in the fridge for 3 days. Please note, if you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and there’s not a lot left. It won’t affect the taste, you may just want to add a splash more stock or some cream cheese when you warm it through
Nutrition
Calories: 684kcal | Carbohydrates: 72g | Protein: 42g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2079mg | Potassium: 1121mg | Fiber: 7g | Sugar: 17g | Vitamin A: 4080IU | Vitamin C: 120.8mg | Calcium: 416mg | Iron: 4.3mg