If you want an upgrade on the good old spaghetti bolognese, this sausage pasta recipe will make your tummy sing. Actually it will make it shout, demanding seconds. It’s simple to make, stores well and is super tasty for leftovers the next day. Don’t worry about getting your chopping precise, rustic chops will be fine. Enjoy the delicious goodness!
Easy Sausage Pasta Recipe (will feed four people)
- Approx 2 cups sausage meat or 12 small link sausages – pork and fennel. I buy mine from Westmere Butchery.(alternatively buy any free range small pork sausages and add 1 tsp ground fennel seeds)
- 3 cans chopped tomatoes
- 250ml creme fraiche
- 1 lemon
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup grated parmesan
- 1 tsp chilli flakes
- 1/2 cup dry white wine (optional)
- 1 box dried penne pasta
- Olive Oil
- Salt and Pepper
1. Chop up the garlic and onion. Do a rustic style job on it, we don’t need to be fancy here and I assume you’re hungry.
2. Take your sausage and remove it from the casing. Same sort of move as trying to get the toothpaste from the end of the tube.
3. Chop up the sausage into, yep you guessed it – rustic chunks. Don’t mince it too fine, having bigger pieces makes it yummier.
4. Toss a glug of olive oil in a hot deep pot and on medium heat cook the garlic, onion, chilli and the rind of the lemon (use a fine grater to take the rind off). Cook until onion goes transparent, 2-3 minutes. Add wine, wait until it bubbles and reduces (this burns all the alcohol off).
5. Add the sausage meat and cook until the meat is brown.
6. Add all three cans of tomatoes and stir together. Add salt and pepper to taste.
7. Take the lemon, chop in half and either use a juicer (I use this device ALL the time) to squeeze the whole lemon in the sauce, or carefully remove the seeds and squeeze in by hand.
8. Cook for 15 min on medium heat until the sauce has reduced and thickens. Heat another pot and cook the pasta until al dente. When pasta is cooked, add 3 tbsp of pasta water to the sauce. The starchy water will help thicken the sauce and bind it to the pasta. Drain cooked pasta and leave to the side.
9. Grate your parmesan cheese, can use a thick grater to make it quicker as it’s all going into the sauce.
10. Once your sauce has reduced to about this, take it off the heat.
11. Add the creme fraiche.
12. Stir until mixed.
13. Add the parmesan cheese.
14. Mix through your cooked pasta.
15. This is making me hungry.
16. So hungry. 17. Season with salt and pepper if desired and dig in!
If you love Italian food and you want to learn different ways to cook pasta, including how to make fresh pasta (spaghetti, tortellini, etc), then visit my Classes page and send me a message. I can tailor cooking classes for any experience level and will come to you (Auckland wide), with all the ingredients. Happy cooking!