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 it 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.

INGREDIENTS

Onion - One large white onion

Parmesan Cheese - freshly grated is best if you can. 

Garlic Cloves - medium sized

Pork Sausage meat - quality sausage meat. You could use Quorn mince to make this dish vegetarian.

Pasta - pappardelle or tagliatelle. The recipe card is for dried but you can use fresh egg pasta too.

Fennel Seeds - dried seeds

Oregano - dried

Tomato Puree 

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

Passata or chopped Tomatoes (tinned) 

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.

What Can I Serve With Sausage Pasta?

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.

5 from 5 votes

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Easy Sausage Pasta

This 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.

Course Main Course

Cuisine Italian

Keyword sausage pasta,sausage,pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 868 kcal

Author Apply To Face Blog

Ingredients

• 450 grams pork sausagemeat
• 700 grams passata 2 x 400g tins chopped tomatoes
• 400 grams pappardelle
• 50 grams tomato puree
• 60 grams parmesan cheese
• ½ tsp oregano
• 1 tsp fennel seeds
• 4 medium garlic cloves
• 3 tbsp tomato ketchup
• 1 tsp sugar

Instructions

1. 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. 

2. Add the onion and fry for another 5 minutes until softened.

3. Add 4 minced garlic cloves and 1 tsp of fennel seeds, ½ tsp of oregano and fry for another 2 minutes. Make sure the garlic doesn’t burn.

4. Add 690 grams 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.

5. Whilst the minced pork is cooking cook your pasta according to the packet instructions.

6. Once the pasta is cooked drain but reserve a little of the pasta water.

7. Remove the ragu from the heat when it’s ready and tip in the pasta and 60 grams of grated parmesan cheese.

8. Toss it all together. If the pasta is a little sticky then add a splash of the pasta water.

9. Serve immediately and sprinkle with extra cheese if you like to go cheesy hard.

10. Apply To Big Old Sausage Face.

Recipe Video

Nutrition Facts

Easy Sausage Pasta

Amount Per Serving

Calories 868 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 13g81%

Cholesterol 91mg30%

Sodium 1131mg49%

Potassium 1391mg40%

Carbohydrates 98g33%

Fiber 7g29%

Sugar 16g18%

Protein 39g78%

Vitamin A 1223IU24%

Vitamin C 22mg27%

Calcium 256mg26%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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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