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    Italian-style sausage pasta

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    Italian-style sausage pasta

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    4 gourmet pork sausages with black pepper and nutmeg
    1 tbsp olive oil
    1 tsp dried red chilli flakes
    2 garlic cloves, crushed
    1 tsp fennel seeds
    500ml hot chicken stock
    150g linguine
    4 tbsp Cirio Supercirio Double Concentrated Tomato Purée
    16 Waitrose & Partners Cherry Vine Tomatoes, halved
    50ml double cream
    50g pecorino, finely grated, plus extra shavings, to serve
    ½ x 25g pack basil, leaves only

    Method

    1. Split the sausages open with a sharp knife and squeeze the meat out. Put the oil in a wide non-stick frying pan over a medium heat. Add the sausage meat, using a wooden spoon to break it up, and stir-fry for 5 minutes, until browned all over. Add the chilli flakes, garlic and fennel seeds; stir-fry for 30 seconds. Add the stock with 100ml just-boiled water; cover and bring to the boil.

    2. Uncover and add the linguine, tomato purée and tomatoes. Bring to the boil and cook, stirring occasionally, for 12-15 minutes, until most of the water has been absorbed.

    3. While the pasta is cooking, stir together the cream and pecorino in a jug; set aside. Once nearly all the pasta water has evaporated, remove from the heat. Pour in the cheese mixture, combine well and season. Garnish with the basil leaves and a grinding of black pepper, and serve with the extra pecorino shavings.

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