This creamy sausage pasta sauce is simple to make and flavoured with pork sausage, sunblush tomatoes, leek, garlic and fennel seeds, a winning combination.
400gdried pasta(retain 1 cup of pasta cooking water)
100gsunblush tomatoes(chopped, retain the oil)
1handfulparsley(chopped)
1tbspdried oregano
180mlsingle cream
30gParmesan cheese(grated)
salt & black pepper
Instructions
Remove and discard the skins from the pork sausages. Prepare the onion, leek and garlic.
Place the fennel seeds into a pestle & mortar along with a teaspoon of seasalt. Grind the seeds to a fine powder - the sea salt is coarse and helps break down the seeds.
Place a pan of boiling, salted water on the stove and cook the pasta until al dente, approximately 12-15 minutes. Drain the pasta, making sure you retain a cup of pasta cooking water to add to the finished sauce later.
Pour the olive oil into a large non-stick frying pan and heat to medium high. Now take the pork sausages and break them into the pan in small pieces.
Use a wooden spoon to break down the sausage further into small pieces, similar to how you would break up minced meat. Continue to cook until the sausage is cooked and starting to brown on the outside.
Now add the ground fennel seeds to the sausage and stir through to combine and cook for a minute.
Add the onion and leek to the pan and continue to cook for 5 minutes. Now add the crushed garlic and cook for a further minute.
Next add the chopped sunblush tomatoes, along with any of the oil they come in, the dried oregano and the freshly chopped parsley. Stir well to combine.
Add the single cream, Parmesan cheese and a ladle or two of the retained pasta water to the sauce and stir through. Check the seasoning, add a good crack of black pepper and salt to taste.
Finally stir through the cooked pasta and serve immediately. Add a little extra grated Parmesan cheese if desired.
Notes
Retain a cup of the starchy pasta cooking water so you can add a ladle or two to the pasta sauce. The pasta water adds flavour to the pasta sauce as well helping to bind the sauce together with the cooked pasta.You can also add 200 ml of white wine to this pasta sauce. Add it just after you have cooked the onion, leek and garlic. Pour it into the pan and cook for 2-3 minutes to allow the wine to reduce and burn off any alcohol.Use any variety of pasta that you enjoy eating.
Nutrition Facts
Creamy Sausage Pasta
Amount Per Serving
Calories 856Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 100mg33%
Sodium 1199mg52%
Potassium 1425mg41%
Carbohydrates 99g33%
Fiber 8g33%
Sugar 14g16%
Protein 31g62%
Vitamin A 1259IU25%
Vitamin C 18mg22%
Calcium 239mg24%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Main Course, Pasta
Cuisine : Italian
Keyword : creamy pasta and sausage, creamy tomato sausage pasta, easy pasta, family dinner, sausage and fennel pasta