Sage and sausage pasta
- November 2008
- Serves 4
- Takes 5 minutes to make and 20 minutes to cook
Cheap to make and requiring just 5 ingredients, this comforting sage and sausage pasta recipe will satisfy the hungriest of appetites without breaking the bank.
Take a look at our Sicilian sausage pasta too for a lighter twist.
- 23.4g (7.6g saturated)
- 77.1g (6.5g sugar)
- 6 good-quality pork sausages
- 400g can cherry tomatoes
- A handful fresh sage, roughly chopped
- 1 tbsp olive oil
- 350g pasta shapes
- Parmesan or Grana Padano, grated, to serve
- A few whole sage leaves fried in oil, to serve
- Preheat the oven to 200°C/fan180°C/gas 6. Slit 6 good-quality pork sausages lengthways and remove and discard the skins. Break the meat up into rough balls and place in a roasting tin with the cherry tomatoes and scatter with a handful fresh sage, roughly chopped. Drizzle with 1 tbsp olive oil and season.
- Roast in the oven for 20 minutes, until the sausagemeat has cooked through and the sauce has thickened.
- Meanwhile, cook the pasta shapes in boiling salted water, according to the instructions on the packet. Drain, add to the roasting tin and toss well with the tomatoes and sausages.
- Season with a good grinding of black pepper and a little sea salt. Serve with some Parmesan or Grana Padano grated over the top and a few whole sage leaves fried in oil until crisp, if you like.
When choosing pork sausages, always buy British and choose outdoor reared wherever possible. It may be a little more expensive, but in terms of flavour, texture and the support you’re giving to British farmers, it’s more than worth it.
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