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  • Lorraine

Creamy Sausage Pasta

A hearty pasta dish packed with flavour that can be prepared and cooked in less than 20 minutes. The cream can be substituted for a tomato based sauce if you’d like a dairy free version.

Makes approximately 4 servings

Preparation time is approximately 5 mins

Cooking time is approximately 5 - 10 minutes


6 ‘Italian’ sausages (if these are unavailable Lincolnshire, Cumberland or pork sausages can be used)

3-4 tablespoons of olive oil

2 sprigs of rosemary leaves (or dried herbs) – chopped finely

100ml dry white wine

150ml double cream

Salt and black pepper, to taste

1 leek

100g mushrooms (chestnut and/or button mushrooms)

500g of tagliatelle

Parmesan for serving (optional)

How to make Creamy Sausage Pasta

  1. Squeeze the sausage meat from the sausages and break it down in a bowl.

  2. Heat the oil in a large heavy-based pan and cook the sausage meat and leeks over a low heat for 5 minutes.

  3. Add the mushrooms and rosemary and season with salt and pepper. Cook for a further 2 to 3 minutes.

  4. Add the wine and cook for a further 2 – 3 minutes.

  5. Add the cream and cook for a further 2 minutes. Turn the heat off and leave to thicken.

  6. Meanwhile, add the tagliatelle to a large pan of salted boiling water and cook according to the packet instructions.

  7. Drain the tagliatelle and add to the sauce. Give it a good stir to coat all the pasta and then serve.

  8. Add a little Parmesan over the top and the fresh herbs if desired.

To Serve: This is great served with a green salad and garlic bread.



Instead of adding the cream you could add a passata/chopped tomatoes or even some of the hidden veg versatile sauce!

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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