Description
This creamy sausage pasta combines savory pork sausages with vibrant peppers, enriched with a luxurious cheese sauce, making for a hearty and flavorful meal perfect for any night of the week.
Ingredients
Units
Scale
Proteins and Vegetables
- 1 tsp Olive oil
- 1 Large onion, Peeled and chopped
- 3 Cloves garlic, Peeled and crushed
- 400 g (14.1 oz) Good quality pork sausages
- 2 Large Red peppers, Deseeded and sliced
Pasta and Liquids
- 250 g (8.8 oz) Dry pasta
- 400 g (14.1 oz) Tin of chopped tomatoes
- 750 ml (3 cups) Vegetable stock, see notes
Seasonings and Cheese
- 1 tsp Fennel seeds
- 2 tsp Italian herbs
- 0.5 tsp Dried chilli flakes
- Salt and freshly ground black pepper
- 250 g (8.8 oz) Cream cheese
- 100 g (3.5 oz) Parmesan cheese, Grated
- 25 g (0.9 oz) Fresh basil, chopped, optional
Instructions
- Sauté aromatics: Heat the olive oil in a large saucepan or frying pan (with a lid) over a medium heat. Add the chopped onion and crushed garlic, frying gently for about 4-5 minutes until softened.
- Add sausages and peppers: Remove the sausage meat from their casings and add in small chunks to the pan. Increase the heat, add the sliced red peppers, and fry for 5 minutes until the sausages are golden and peppers are slightly charred at the edges.
- Add pasta and seasonings: Stir in the dry pasta, chopped tomatoes, fennel seeds, Italian herbs, chilli flakes, salt, pepper, and about 500 ml of the vegetable stock. Cover with a lid and cook for 13-15 minutes, stirring occasionally, until the pasta is nearly al dente and most liquid has been absorbed.
- Adjust liquid as needed: If the mixture looks dry, add more of the remaining stock during cooking. For a wetter sauce, add it all at the beginning.
- Add cheese and basil: Once the pasta is just about cooked through, stir in the cream cheese, grated Parmesan cheese, and chopped basil if using. Cook for an additional 1-2 minutes until warmed and creamy.
- Serve: Serve immediately while hot, garnished with extra Parmesan if desired.
Notes
- Feel free to substitute ground turkey or chicken sausages for pork sausages for a leaner version.
- Adding a splash of white wine during cooking can enhance the flavor.
- Use fresh basil for the best aroma and flavor, but dried can be used if fresh isn’t available.
- This dish can be prepared in advance and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 plate (about 410g)
- Calories: 640 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 105 mg
