This recipe was given to us by a friend, Georgie Hoff, some months back, and for some reason I just hadn’t gotten around to trying it. Boy, what a mistake!
We made it one evening last month – actually the day we lost our dog, Buddy, and we both thought it was lovely, but weren’t sure if we were really in the right frame of mind to judge!
I made it again last night. It was even nicer than remembered. Talk about taking a few simple ingredients and making a stunning dish! Try it, it is amazing!
Ingredients:
- 1 tbsp olive oil
- 2 red onions, chopped
- 4 Rosemary sprigs, stripped and chopped
- 1 bay leaf
- 1 tsp fennel seeds
- 1/2 teasp crushed chili flakes
- 4 thick pork sausages, skins removed and crumbled (OK I know we’re blessed to have our own 🙂 )
- 2 cloves garlic, crushed
- 400 g canned tomatoes
- 500 g pack penne or rigatoni
- 150 ml double cream
- 125 g grated parmesan
Method:
Skinned Sausages
Heat oil, fry onion for 5 mins.
Add rosemary, bay leaf, fennel seeds, chili flakes, crumbled sausages and garlic. Fry briskly, stirring thoroughly to break up sausages.
add crumbled sausage
Turn heat down to low. Cook for 15 mins.
Meanwhile prepare the pasta.
Stir tomatoes into sausage mixture and simmer slowly.
Stir in cream and half the parmesan.
Stir in half parmesan
Mix sausage into pasta.
Deluxe Tomato & Sausage Pasta
Enjoy! It is amazing!
A Year In Redwood 
[…] from Hey Pesto! did a variation of the Deluxe Sausage Pasta which has become a staple here! In fact we are had it for dinner tonight. Yvonne used […]
Loved this dish at your house Margaret so decided to try it out for the family tonight. Went down a treat! Just one question….I made too much sauce, would the sauce freeze ok do you think?
Nuala,
delighted they liked it! I have frozen it… even frozen the pasta (which isn’t great on defrosting but is surely okay!)
Margaret
Thanks Margaret. And the other bonus is that it is a very economical dish to make!