• Save to your scrapbook
  • Save to your scrapbook

    Country Pasta and Sausage

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Country Pasta and Sausage

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 8 fresh sausages
    • 25g butter
    • 2 sticks celery, finely chopped
    • 2 shallots, finely chopped
    • 140g cubed pancetta
    • 2 tbsp finely chopped parsley
    • 1 clove garlic, finely chopped
    • 150ml dry white wine
    • 200ml passata
    • Freshly ground black pepper
    • 400g penne pasta


    1. Preheat the oven to 180°C/gas mark 4. Put the sausages in a lightly oiled roasting tin and bake for 30-40 minutes or until golden brown and cooked through.
    2. Meanwhile, melt the butter in a medium-sized pan over a medium heat. Add the celery and shallot and sauté for about 5 minutes, or until really soft. Don't allow them to colour. Add the pancetta, parsley and garlic and continue to cook for 4 minutes. Add the wine and bring to the boil, let it reduce for 2-4 minutes, then add the passata and season with pepper (you shouldn't need salt because of the pancetta). Cook at a gentle simmer for 10 minutes until the sauce is reduced to a fairly thick consistency.
    3. Meanwhile, cook the penne according to packet instructions. As soon as it's cooked, drain, toss with the tomato sauce and tip into four warmed dishes. Top each with 2 sausages and serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars