Creamy Tomato Sausage Pasta
Servings: 4
Calories: 1104kcal
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 good-quality pork or beef sausages
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 700 g passata
- 625 ml beef stock
- 300 g short pasta such as rigatoni (pictured), macaroni or penne
- 250 ml thickened (whipping/heavy) cream
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 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.Nutrition Facts
Creamy Tomato Sausage Pasta
Amount per Serving
Calories
1104
% Daily Value*
Fat
71
g
109
%
Saturated Fat
30
g
188
%
Trans Fat
0.3
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
28
g
Cholesterol
184
mg
61
%
Sodium
1458
mg
63
%
Potassium
1675
mg
48
%
Carbohydrates
76
g
25
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
42
g
84
%
Vitamin A
1985
IU
40
%
Vitamin C
20
mg
24
%
Calcium
172
mg
17
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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