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Sausage Pasta

Sausage Pasta:

 This is the easiest midweek meal you can think of, and there's no compromise on flavour or complements either !! With a free pack of sausages and only 25 minutes cooking time,this one is on us !! Using sausages in pasta makes so much sense as the flavours within the sausage have had the time to mingle and set, something that you would normally have to first create and then wait for during the cooking process.


INGREDIENTS (for 4 people): One pack of Nonnas Pork and Fennel or Roman Pork Sausages (may also be done with other flavours...so you decide). One pack of pasta...whichever you prefer, a can of diced tomatoes, a finely chopped onion, clove of garlic, some chicken stock and/or red wine (a good cupful) if you wish, half a tsps of mixed herbs, a little salt and some ground black pepper...with grated Parmesan to garnish.

Take the skins off the sausages and cut or rip into small pieces. Fry the onion and garlic in a deep pan until browned and softened and then add the sausage meat. Fry again until the sausage meat is browned and incorporated into the onions, then add the can of diced tomatoes and all other ingredients and cook for 15 minutes or so until it has all mixed in together and reduced to a desirable consistency. 
Meanwhile, dunk the pasta in loads of salty water that is on a rolling boil. The salt is important, and the quantity of boiling water also, as pasta MUST NOT get below 80degC otherwise it doesn't cook properly. My Italian aunt told me about that trick !!

Serve as you would normal pasta, and garnish with the Parmesan...eat immediately.

SERVE WITH:  A green salad, or nothing at all....
this dish is good with any wine, so why not just drink your favourite with it?