Creamy tomato and sausage pasta
A delicious and easy creamy tomato and sausage pasta that will become a weekly go to. A cheats ragu which takes no time at all.
Servings: 2 - 3 people
Ingredients
- Pasta of your choice 230g dried or 350g fresh
- 1 tbsp olive oil
- 230 g pork and fennel sausages this was 3 sausages meat squeezed out of the casings
- 30 g butter 2 tbsp
- 3 - 4 garlic cloves finely chopped
- 3 ½ tbsp tomato paste
- 1 cup cream
- 50 g parmesan finely grated
- ½ - 1 tsp black pepper
- 2 tbsp lemon juice should be the juice of one medium lemon
- Extra parmesan to serve and optional lemon zest for top
Instructions
- Get your pasta cooking in a pot of well salted boiling water according to packet instructions. I like to undercook pasta ever so slightly so I can finish it off in the sauce.
- Heat the olive oil in a pan that will be able to fit all the pasta and sauce in at the end over medium heat.
- Fry the sausage meat, breaking it up with a wooden spoon. You want to get a bit of colour on it, 4 - 5 minutes.
- When almost cooked all the way through, add the butter and then the garlic and cook for 30 seconds.
- Add the tomato paste and mix well, cook for a further 1 - 2 minutes.
- Turn the heat down slightly and add the cream and bring to a really gentle simmer. The cream will look like it doesn't want to mix well because of the fat from the sausage. Give it a whisk or a vigorous stir and it will combine well.
- Add the lemon juice and pepper.
- Add the grated parmesan in a few lots, letting it melt in between each addition.
- If your pasta isn't quite done you could at this point turn the heat off while you wait.
- When pasta is almost done add ¼ cup pasta water and mix in well.
- Add pasta straight into pan and let it bubble away really gently for a minute or two.
- Serve between bowls and top with extra parm, black pepper and lemon zest.
Notes
- If you can't find or don't like pork and fennel, use whatever sausage you like! You could add 1 tsp of fennel seeds when frying the meat too.
- Timing the pasta and sauce is always tricky. This sauce takes about 10 mins so use that as a rough guide on when to drop your pasta into the water.
- The portions for this are 2 really big ones or three smaller ones.