Easy Sausage Pasta

This Cheesy Sausage Pasta recipe is absolutely delicious and perfect for a midweek meal when time is tight but you still want clean plates all round. It is packed with flavours and a real crowd pleaser. With just a few simple ingredients you can have a taste sensation on your table in no time at all.

Hands up who likes sausage?.....Me!

I can't get enough. I love them in baps, Toad In The Hole, Sausage Casserole , Sausage Bake and completely and utterly in this dish, my new fave....Sausage Pasta.

Plus there is something about sausages that lends itself to stress free cooking and makes them hugely popular in almost every household I know. Even the cheaper ones rock my world, especially the cheaper ones actually. Particularly the morning after the night before.

But not so here. Quality pork sausage meat is the name of the sausage game, as you want it to maintain some texture after frying. Too smooth and it will break up too much and be bitty. 

It is indeed heavy on the garlic and cheese with a sprinkling of fennel seeds and a whole lot of tomatoes. The fennel seeds have a huge crush on pork and the tomatoes bring sweetness. It's a hell of a sausage party.

*There is a full printable recipe card at the bottom of this post.*

Instructions

Onion - One large white onion

60 grams Parmesan Cheese (2.1 oz) - freshly grated is best if you can. 

4 medium Garlic Cloves - medium sized

450 grams (15.9 oz) Pork Sausage meat - quality sausage meat. You could use Quorn mince to make this dish vegetarian.

200 grams (8 oz) dried pasta - tagliatelle. The recipe card is for dried but you can use fresh egg pasta too.

1 tsp Fennel Seeds - dried seeds

half a tsp Oregano - dried

50 grams (1.8 oz) Tomato Puree 

3 tbsp Tomato Ketchup - not the reduced sugar ketchup as it's the sweetness we are after

700 grams Passata (24.7 oz) or 2 x chopped Tomatoes (tinned) 

1 tsp Sugar - any type

Recipe Steps

• Place your sausage meat in a really large frying pan with a tbsp of olive oil. Break it up well with a spatula and fry for 5 minutes. 
• Add the onion and fry for another 5 minutes until softened.
• Add 4 minced garlic cloves, ½ a tsp of oregano and 1 tsp of fennel seeds and fry for another 2 minutes. Make sure the garlic doesn't burn.

• Add 690 grams roughly of passata, 3 tbsp of ketchup, 50 grams of puree and 1 tsp of sugar to the minced pork and simmer for 10 minutes. Season the sauce to taste carefully.

• Whilst the minced pork is cooking cook your pasta according to the packet instructions.
• Once cooked drain but reserve a little of the pasta water.
• Remove the mince from the heat when it's ready and tip in the pasta and 60 grams of grated parmesan cheese.

• Toss it all together. If the pasta is a little sticky then add a splash of the pasta water.
• Serve immediately and sprinkle with extra cheese if you like to go cheesy hard.

Serving Suggestions

I like to serve a green vegetable like tenderstem broccoli, green beans or a salad. If you are feeling  the need for some full on comfort food loving then go ahead and bake up some garlic bread. Big yum....

How Do I Store the Leftovers?

I cover and cool as quickly as possible before storing in the fridge and eating again within 3 days after reheating it thoroughly. I might squirt a little tomato ketchup in there if it looks a little dry.

You can freeze leftovers too. I cover and cool as quickly as possible again before freezing in a plastic container for up to a month. Thaw in the fridge and reheat thoroughly.

If you like this recipe then you may like these beauts

Easy Chilli Con Carne

Loaded Mexican Wedges

Easy Tomato Pasta

Slow Cooker Chicken Curry

Baked Sweet and Sour Chicken

Quick and Easy Chilli

Easy Minced Beef and Onion Pie

Easy Chicken and Vegetable Pie

Minced Beef Tacos

Do let me know how you got on in the comments below or do tag me in your social media. I love a good old hairy chinwag.

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