Description
Creamy Sausage Pasta is a hearty and flavorful dish featuring succulent pork sausages, roasted red peppers, and a rich, cheesy sauce. Perfect for a comforting weeknight dinner, this recipe combines the savory taste of sausages with the freshness of basil and the creaminess of cheese, all cooked in a flavorful tomato-based broth.
Ingredients
Units
Scale
Protein & Vegetables
- 1 tsp Olive oil
- 1 Large onion, Peeled and chopped
- 3 Cloves garlic, Peeled and crushed
- 400 g (14 oz) Good quality pork sausages
- 2 Large Red peppers, Deseeded and sliced
Pasta & Liquids
- 250 g (9 oz) Dry pasta
- 400 g (14.5 oz) Tin of chopped tomatoes
- 750 ml (3.25 cups) Vegetable stock
Spices & Seasonings
- 1 tsp Fennel seeds
- 2 tsp Italian herbs
- 0.5 tsp Dried chilli flakes
- Salt and freshly ground black pepper, to taste
Cheese & Herbs
- 250 g (9 oz) Cream cheese
- 100 g (3 oz) Parmesan cheese, Grated
- 25 g (1 oz) Fresh basil, Chopped, optional
Instructions
- Prepare the ingredients: Heat the olive oil in a large saucepan or frying pan over a medium heat. Add the chopped onions and crushed garlic, frying gently for about 4-5 minutes until softened.
- Add sausages and peppers: Remove the sausage meat from their casings and cut into small chunks. Add to the pan along with the sliced red peppers. Increase the heat and fry for 5 minutes, stirring occasionally, until the sausages are golden and peppers start to blacken at the edges.
- Add pasta and liquids: Stir in the dry pasta, chopped tomatoes, fennel seeds, Italian herbs, chilli flakes, salt, and pepper. Pour in about 2 cups (500 ml) of vegetable stock. Cover with a lid and cook for 13-15 minutes, stirring occasionally, until the pasta is almost cooked and most of the liquid is absorbed. Add extra stock if the mixture appears dry.
- Finish with cheese and herbs: When the pasta is nearly done, stir in the cream cheese, grated Parmesan, and chopped basil if using. Mix well and cook for an additional 1-2 minutes to heat through.
- Serve immediately: Transfer to plates or bowls and enjoy hot, garnished with extra Parmesan or basil if desired.
Notes
- Adjust the amount of stock if you prefer a wetter or drier sauce.
- You can replace fresh basil with dried herbs if fresh is unavailable.
- For a milder version, skip the chili flakes or reduce the quantity.
- This dish can be made ahead and reheated; add a splash of stock to loosen it if it thickens.
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 120 mg
