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Creamy Tomato Sausage Pasta

Creamy Tomato Sausage Meatball Pasta

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5 from 3 reviews

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 600 g (1 lb) good quality pork or beef sausages
  • 1 tbsp olive oil 
  • 1 tsp garlic, freshly minced 
  • 700 g (24 oz) passata 
  • 2.5 cups (590 ml) beef stock 
  • 300 g (10 oz) short pasta such as rigatoni (pictured), macaroni or penne
  • 1 cup (240 ml) heavy/thickened cream
  • Salt and pepper, to taste 
  • ¼ cup (25 g) freshly grated Parmesan cheese, plus extra, to serve 
  • ¼ bunch fresh basil, leaves picked, to serve (optional)

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. 

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