Sausage Pasta with Creamy Tomato Sauce
Last Updated on October 16, 2024 by Elby | The Tasteful Pantry
The creamy tomato sauce in this sausage pasta recipe is rich, thick and full of flavour. I am all for shortcuts and less time spent at the kitchen sink, and by cooking the pasta in the sauce, it not only adds to the flavour but also cuts down on equipment and time.
Quick and easy to make, and with minimal mess, this pasta is the perfect weeknight meal. Not to mention, a great way to use up sausages that didn’t get cooked at the weekend barbeque.
Sausage Pasta
Sausages: Using raw sausage meat straight from the casing provides the best results for this sausage pasta dish. The flavour of the meat infuses with the rest of the ingredients. However, an alternate version is to use sliced pre-cooked sausages instead, adding them at step 4 with the tomatoes. Again, another way to use up leftovers – I am all for this.
Plain sausages hold enough flavour to support this pasta dish, however flavoured sausages add a whole new level. Alternating sausage choices, results in a slightly different flavour for each cook.
If you use Italian sausages or find the sausages are overly fatty, you might like to remove some of the oil from the pan before adding the tomatoes.
Pasta: Use any type for this sausage pasta recipe, noting that short works best. My preference is the spiral or shell types – something that will capture more of the sauce.
Be sure not to overcook the pasta. Remember that it will keep cooking a little while you are adding the finishing touches to the dish.
Chilli: Spice it up with chilli – it is optional but adds a worthwhile kick. Adjust for varying tastes by sprinkling chilli flakes on individual servings after cooking, rather than adding to the entire dish.
After trying the Sausage Pasta, you should definitely try my traditional Bolognese. It is a guaranteed crowd pleaser!
Feedback & More
Did you try the Sausage Pasta? Let me know in the comments below. Cheers, Elby!
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Sausage Pasta with Creamy Tomato Sauce
A rich and creamy pasta sauce with sausage and fresh basil. The pasta is cooked in the sauce, absorbing all of the flavour.
6
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Ingredients
300 grams pork or beef sausages (any flavour – see Note 1)
1 tsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 small red chilli, finely chopped (optional)
400 grams can diced tomatoes
750 mls beef or vegetable stock
250 grams dried short pasta (eg. penne, rigatoni)
1 tsp dried oregano
50 grams sour cream
salt and pepper, to taste
1 tbsp fresh basil
Directions
- Remove the skin from the sausages and break the mince into small chunks.
- Heat a deep frying pan or large saucepan over medium high heat and spray with olive oil. Add the onion and cook for 1-2 minutes.
- Add the sausage mince, garlic and chilli (if using) and break up the mince while stirring. Cook for 2-3 minutes, or until the mince is browned all over.
- Add the tomatoes, stock, pasta and oregano. Bring to a simmer and cook uncovered for 10-15 minutes, or until the pasta is just under al dente (this timing can vary, depending on the type of pasta used – so keep an eye on it).
- Stir in the sour cream, salt and pepper to taste and the fresh basil. When the pasta is cooked to perfection, remove from the heat.
- To Serve
- Serve immediately and sprinkle with a little extra fresh basil and grated parmesan.
Notes
- Note 1: Use plain or any flavoured beef or pork sausages for this dish. Fennel, garlic, herb or chilli all work really well.
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