Our speedy sausage pasta recipe, with chestnuts and watercress, serves two people and uses shortcut ingredients to make midweek cooking easy.
Prefer a pasta bake? Take a look at this knockout sausage and fennel pasta bake recipe.
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Ingredients
- 75g Tesco Finest whole chestnuts, or similar
- 2 x 85g Tesco washed & ready to eat watercress, roughly chopped, or similar
- 200g fresh penne, or similar
- 1 garlic clove, crushed
- 25g parmesan, grated, plus extra to serve
- Handful of fresh basil leaves, plus extra to serve
- Olive oil for frying
- 3 free-range British pork sausages (about 200g), skins removed
- 3 tbsp double cream
- 2 tbsp red wine vinegar
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Method
- In a food processor, briefly whizz the chestnuts, garlic, parmesan and basil. Add the watercress and whizz again to a crumbly pesto.
- Heat a little olive oil in a large frying pan over a medium heat, then add the meat from the sausages. Fry for 5 minutes until golden, breaking up any lumps with a wooden spoon. Stir in the cream and simmer, then stir through the pesto and the red wine vinegar. Taste and season.
- Bring a large pan of salted water to the boil, then add the fresh penne. Simmer for 3-4 minutes until al dente, or according to pack instructions, then drain, reserving a little of the pasta water. Stir the pasta into the sauce along with the reserved pasta water, then serve sprinkled with extra grated parmesan and a few basil leaves.
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