Sage and sausage pasta

Name: Sage and sausage pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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

Published: 31 Oct 08
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Takes 5 minutes to make and 20 minutes to cook

Visit deliciousmagazine.co.uk to save recipe

Ingredients

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

Method

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.

Recipe from November 2008 Issue

Nutrition

Nutrition: per serving

Calories: 581kcals
Fat: 23.4g (7.6g saturated)
Protein: 20.6g
Carbohydrates: 77.1g (6.5g sugar)
Salt: 2g

delicious. tips

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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