Creamy Tomato Sausage Pasta
Servings: 4
Creamy Tomato Sausage Pasta is a cosy, comforting and – most importantly – fuss-free meal to whip up at the end of a busy work and school day. Here sausages are squeezed out of their casings to form easy "meatballs", then served with pasta in a creamy tomato sauce.
Ingredients
- 600 g 1¼ lb good-quality pork or beef sausages
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 700 g 24 oz passata
- 2½ cups 625 ml beef stock
- 300 g 10½ oz short pasta such as rigatoni (pictured), macaroni or penne
- 1 cup 250 ml thickened (heavy) cream
- Sea salt flakes to taste
- Freshly cracked black pepper to taste
- ¼ cup 25 g freshly grated parmesan, plus extra to serve
- ¼ bunch fresh basil leaves picked, to serve (optional)
Instructions
- Make the sausage meatballs – Squeeze the sausage meat from the casings and roll the sausage meat into balls.
- Cook the meatballs – Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Cook the sausage meatballs for 2–3 minutes until golden brown on all sides.
- Build the sauce – Stir through the minced garlic, immediately followed by the passata and beef stock.
- Add the pasta – Bring to a gentle simmer and stir through the pasta, cream, salt and pepper.
- Reduce the heat to a gentle simmer (it needs to be bubbling gently otherwise the pasta won't cook).
- Place the lid on and cook for 10–12 minutes until the pasta is just cooked, stirring regularly, making sure the sauce isn't sticking to the bottom of the pan.
- Rest – 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).
- Serve – 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 with the sauce), 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 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 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.Scan for full recipe:
