Creamy Tomato Sausage Pasta

I’ve got to be completely honest and say I used to turn my nose up at sausages used in recipes, outside of my favoured way of eating them, which is in a white soft roll with barbecue sauce and caramelised onions straight off the barbecue (yum!). But thanks to watching way too many Jamie Oliver cooking episodes, I’ve found that the right kind of sausage (the chunky, good-quality kind) combined with pasta is the best combo. It’s super speedy, simple and outrageously delicious! This Creamy Tomato Sausage Pasta is comforting and made in just one pan with minimal prep time. I love buying a batch of sausages and freezing them, ready for when I need them. I love using an Italian-style sausage with fennel for this recipe, but you can use any sausages that you like – beef and garlic or beef and caramelised onion sausages work a treat too! The sausages are squeezed out of their casings to form meatballs (this takes 2 minutes which is much faster than rolling meatballs!) and are then cooked with the pasta in a garlicky, creamy tomato sauce, all in the one pan. This is the perfect family dinner for busy weeknights and an added bonus is that it can be made in bulk and frozen, ready for when you need it!

Creamy Tomato Sausage Meatball Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Total Time: 20 mins
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 600 g good quality pork or beef sausages
• 1 tbsp olive oil
• 1 tsp garlic, freshly minced
• 700 g passata
• 2.5 cups beef stock
• 300 g short pasta such as rigatoni (pictured), macaroni or penne
• 1 cup heavy/thickened cream
• Salt and pepper, to taste
• 1/4 cup freshly grated Parmesan cheese, plus extra, to serve
• 1/4 bunch fresh basil, leaves picked, to serve (optional)

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. Squeeze the sausage meat from the casings and roll the sausage meat into balls. 
2. Heat the olive oil in a large, deep pan over medium-high heat. Cook the sausage meatballs for 2-3 minutes until golden brown on all sides. 
3. Stir through the minced garlic, immediately followed by the passata and beef stock. 
4. Bring to a gentle simmer and stir through the pasta, cream, salt and pepper. 
5. Reduce the heat to a gentle simmer (it needs to be bubbling gently otherwise the pasta won’t cook).  
6. Place the lid on and cook for 10-12 minutes until the pasta is just cooked, stirring regularly, making sure the bottom of the sauce isn’t sticking to the base of the pan. 
7. Turn the heat off and leave to rest, covered, for 3 minutes. The extra sauce will absorb into the pasta during that time (see note 1 for tips). 
8. Sprinkle with Parmesan and basil, if using, to serve. 

Equipment

Large Wooden Spoon

Buy Now →

Staub Chistera

Buy Now →

Notes

Note 1 –  To make a one-pan pasta dish (where the pasta is cooked in the pan), it’s important that you use a heavy-based piece of cookware such as a heavy-based casserole dish (cast iron) or a thick-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles) so that the pasta cooks through. If it isn’t, modify the heat by turning it up or down slightly to maintain that simmer. 

LEFTOVERS 

Creamy Tomato Sausage Meatball Pasta leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating. 

MAKE AHEAD

Creamy Tomato Sausage Meatball Pasta can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating. 

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 15 mins