easy sausage pasta

This Creamy Sausage Pasta is a quick and easy one pot recipe. It makes a brilliant midweek dinner, where the pasta is cooked in a super tasty the sauce, all in a single pan. 

Creamy Sausage Pasta

Olive oil

onion

Cloves garlic (Peeled and crushed.)

pork sausages

peppers

250 g Dry pasta

tomatoes

Fennel seeds

tsp Italian herbs

0.5 tsp Dried chilli flakes

Salt and black pepper

750 ml Vegetable stock (See notes.)

250 g Cream cheese

g Parmesan cheese (Grated.)

g basil (Chopped, optional.)

Heat the olive oil in a large saucepan or frying pan (one which has a lid) over a medium heat. Add the onions and garlic and fry gently until softened (about 4 - 5 minutes).

Remove the sausages from their skins and plop into the pan in small chunks, add the pepper slices, turn up the heat and let everything fry for 5 minutes until the sausage chunks are golden and the peppers are just starting to blacken at the edges.

Add the dry pasta, chopped tomatoes, fennel seeds, Italian herbs, chilli flakes, salt and pepper and about 500ml of the stock. Give everything a good stir, pop the lid on and cook for 13 - 15 minutes until the pasta is ALMOST cooked through and most of the liquid has been absorbed.

* Note! I always make up 750ml of stock and then check on the pasta as it cooks and add more if needed, if it&#x27;s looking dry. If you like very &#x27;wet&#x27; saucy pasta, go ahead and add it all at the start.

When the pasta is JUST ALMOST cooked, add the cream cheese, parmesan cheese and fresh basil (if using). Give everything a good stir and leave on the heat for a minute or two just to warm through.

Serve immediately.

This spicy sausage pasta is a new favourite of ours, and we’re confident that it’ll become one of yours, too. On the table in 20 mins, it’s a weeknight hero. Sweet, fiery, and incredibly easy to make. You're going to love our sausage gochujang rigatoni.

Sausage Gochujang Rigatoni

Good-Quality Sausages

Tbsp Butter

Shallot

Garlic Cloves

Rigatoni

Tbsp Gochujang

milliliters Single Cream

Limes

Tbsp Honey

Coriander

Panko Breadcrumbs

Parmesan

Decase your sausages and fry the meat in a pan with some oil on a medium-high heat to brown it off. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some of the caramelisation, though, as this will be crucial for the flavour of the dish.

Once the sausage crumbles are caramelised and golden, remove them from the pan and set them aside.

Add your butter to the pan then, once it starts to melt, add in your minced veg. After that, you’re going to want to go in with the gochujang and single cream. Grate in 3/4 of the Parmesan and add the juice of your limes to the pan along with your honey. Finally, add your caramelised sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.

Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together. Add your cooked pasta to the pan with the sauce. 

Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.

Add most (but not all) of your chopped coriander to the pasta and give it another mix.

Fry a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take off heat and grate in the remaining parmesan. Top with a scattering of your leftover coriander. 

Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.

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Creamy Sausage Pasta

Sausage Gochujang Rigatoni

Top 2 easy sausage pasta recipes from across the web

The most viewed easy sausage pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Sausage Pasta

Sausage Gochujang Rigatoni

The most viewed easy sausage pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine