Crispy golden pork sausages cooked in a garlicky cream and tomato sauce.
Any dish that creates an incredible depth of flavour with very few simple, economical ingredients and little prep is what I call a triumph. Whenever I meal plan, I consider dishes that will suit the time constraints I have for the coming days. This Creamy Rose Pasta with Pork Sausage is what I make when I need something super speedy and next-level delicious. The “rose” aspect is the lovely pink colour of the sauce, which comes from combining tomato with cream.
Standard supermarket pork sausages are given a glow-up here, cooked until golden and crisp before being adorned with a creamy, garlicky, tomato and parmesan–filled sauce, all finished with a few handfuls of baby spinach. This comforting and nourishing dinner is on the table in less than 20 minutes and there’s very little washing up – #stressfreecookinggoals.
This dish is versatile and gives you the flexibility to add whatever vegetables you like – try zucchini (courgette), broccoli, green beans, frozen peas, capsicum (bell peppers) or mushrooms. (It’s a great catch-all dish for using up what’s in the crisper drawer!) Add the veg immediately after browning the sausages and cook them for a few minutes for an extra hit of nutritious greens. You can refrigerate this dish for up to 2 days and it’s also freezer-friendly.
What vegetables could I add in?
Add up to 2 cups of vegetables of choice. Some ideas are green beans, frozen peas, baby spinach, shredded kale or silverbeet (Swiss chard), sliced capsicum (bell pepper), sliced mushrooms, sliced zucchini (courgette), halved cherry tomatoes, sun-dried tomatoes or broccoli/cauliflower florets. All of these vegetables can be added at the same time, after cooking the sausages, aside from the frozen peas which take less time to cook and are best added in the last 2 minutes of cooking.
What types of sausages should I use?
I love using Italian pork sausages, which are generally flavoured with fennel and garlic, as they pair so well with the creamy sauce. You could experiment with other types of sausages, such as chorizo, which will give the pasta a smoky flavour. You could also use regular pork, beef or chicken sausages, which, although more subtle in flavour, might appeal to a wider range of tastes.
Watch how to make Creamy Rose Pasta with Pork Sausage
What are some other easy, delicious pasta recipes?
If you enjoyed this Creamy Rose Pasta with Pork Sausage, I think you’ll love:
Creamy Sausage Pasta
Creamy Tomato Sausage Pasta
Creamy Chorizo Pasta
Risoni Mozzarella Meatballs
One Pan Gnocchi Bolognese
Creamy Rose Pasta with Pork Sausage
Creamy Rose Pasta with Pork Sausage is the ideal easy and stress-free, yet comforting and fulfilling, weeknight dinner, and it’s on the dinner table in under 20 minutes.
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
- 400 g (14 oz) rigatoni
- 1 tbsp olive oil
- 500 g (1 lb 2 oz) pork and fennel sausages, meat squeezed from casings
- 1 tbsp freshly grated garlic
- 1 tbsp tomato paste (concentrated puree)
- 400 g (14 oz) canned crushed tomatoes
- 1 cup (250 ml) thickened (heavy) cream
- 2 cups (90 g) baby spinach leaves
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 cup (100 g) freshly grated parmesan, plus extra to serve
- ¼ bunch basil, leaves picked, to serve
Instructions
- Cook the rigatoni as per the packet directions minus 1 minute – it will finish cooking when combined with the sauce. Reserve ½ cup (125 ml) of the pasta cooking water (take it out of the pot using a ladle or mug while the pasta is cooking). Drain the pasta.
- Meanwhile, heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the sausages and cook, turning, for 3–4 minutes until golden, breaking them up as you go. Add the garlic and cook for 30 seconds.
- Add the tomato paste and stir it through for 30 seconds, then add the crushed tomatoes, cream, baby spinach, salt and pepper.
- Simmer for about 5–6 minutes until the sauce begins to thicken. Add the parmesan and the cooked pasta and stir them through – add the reserved pasta cooking water to loosen the sauce if needed. Serve with the extra parmesan and basil leaves.
Notes
MAKE AHEAD
Sauce – Prepare the sauce as per the recipe. For best results, refrigerate in an airtight container for up to 2 days. Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. Serve with freshly cooked pasta or see below.
Pasta – Cooked pasta can also be refrigerated in an airtight container for up to 2 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating and tossing through the pasta sauce.
LEFTOVERS
Refrigerate for up to 2 days. Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Mains, Pasta, Quick and Easy
- Method: Pan-frying, Boiling
- Cuisine: Italian-inspired, Family-friendly
