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
100g mushrooms (chestnut and/or button mushrooms)
500g of tagliatelle
Parmesan for serving (optional)
How to make Creamy Sausage Pasta
Squeeze the sausage meat from the sausages and break it down in a bowl.
Heat the oil in a large heavy-based pan and cook the sausage meat and leeks over a low heat for 5 minutes.
Add the mushrooms and rosemary and season with salt and pepper. Cook for a further 2 to 3 minutes.
Add the wine and cook for a further 2 – 3 minutes.
Add the cream and cook for a further 2 minutes. Turn the heat off and leave to thicken.
Meanwhile, add the tagliatelle to a large pan of salted boiling water and cook according to the packet instructions.
Drain the tagliatelle and add to the sauce. Give it a good stir to coat all the pasta and then serve.
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.
HINTS & TIPS
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.
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