Sicilian sausage pasta

Name: Sicilian sausage pasta
Cook time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 4 pork sausages (we like The Black Farmer, widely available); 5 tomatoes, roughly chopped; Grated zest of ½ lemon; 2 tsp Very Lazy Red Chillies (widely available); 200g Sainsbury’s Taste the Difference Pennoni pasta shapes, or similar; 4 tbsp crème fraîche; Grated Parmesan to taste; Handful of fresh basil leaves, plus a few extra leaves to garnish

Easy
July 2011

Easy
July 2011

Serves 2
Ready in 15 minutes

Spice up your midweek suppers with this super speedy Sicilian sausage pasta recipe for two. It’s creamy, chilli-hot and ready in 15 minutes!

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Ingredients

1 tbsp olive oil
4 pork sausages (we like The Black Farmer, widely available)
5 tomatoes, roughly chopped
Grated zest of ½ lemon
2 tsp Very Lazy Red Chillies (widely available)
200g Sainsbury’s Taste the Difference Pennoni pasta shapes, or similar
4 tbsp crème fraîche
Grated Parmesan to taste
Handful of fresh basil leaves, plus a few extra leaves to garnish

Ingredients

1 tbsp olive oil
4 pork sausages (we like The Black Farmer, widely available)
5 tomatoes, roughly chopped
Grated zest of ½ lemon
2 tsp Very Lazy Red Chillies (widely available)
200g Sainsbury’s Taste the Difference Pennoni pasta shapes, or similar
4 tbsp crème fraîche
Grated Parmesan to taste
Handful of fresh basil leaves, plus a few extra leaves to garnish

Method

Heat the olive oil in a frying pan over a medium-high heat. Cut the ends off the sausages and remove meatball-sized pieces from the skins. Gently fry the sausage pieces for 9 minutes, shaking the pan occasionally, until golden. Add the tomatoes, lemon zest and chillies to the pan, then fry for 2-3 minutes more until the sausage is cooked through and the tomatoes are softened. Meanwhile, cook the pasta in a large pan of salted boiling water for 12 minutes or until al dente.
Drain and stir through the crème fraîche, some grated Parmesan and a good grating of black pepper. Fold through the sausage sauce, along with a handful of basil leaves, then divide between warmed bowls. Top with more Parmesan and extra basil leaves to serve.

Method

Heat the olive oil in a frying pan over a medium-high heat. Cut the ends off the sausages and remove meatball-sized pieces from the skins. Gently fry the sausage pieces for 9 minutes, shaking the pan occasionally, until golden. Add the tomatoes, lemon zest and chillies to the pan, then fry for 2-3 minutes more until the sausage is cooked through and the tomatoes are softened. Meanwhile, cook the pasta in a large pan of salted boiling water for 12 minutes or until al dente.
Drain and stir through the crème fraîche, some grated Parmesan and a good grating of black pepper. Fold through the sausage sauce, along with a handful of basil leaves, then divide between warmed bowls. Top with more Parmesan and extra basil leaves to serve.

delicious. tips

To make this recipe even spicier you could use cooking chorizo instead of pork sausages.

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Read what others say...

Sara Ginn says:

29th Jun 2015 at 4:49 pm

I love this recipe because it is decadent and simply ahh-mazing! My boyfriend loves it just as much as I do!

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Guy Plater says:

22nd Jun 2015 at 12:46 pm

I love this recipe because it is filling but light and I get my meat fix whilst still being healthy :)

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Alison Watson says:

18th Jun 2015 at 5:18 pm

I love this recipe because it is v quick to make and tasty

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Martin Smith says:

3rd Jun 2015 at 11:28 am

Great ingredients, very healthy, quick to make, delicious to eat and reminds me of holidays spent in Italy. My family love it, especially the children, – there’s never any left over!!

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christine Cooper says:

2nd Jun 2015 at 12:17 pm

I love this recipe because of the simple fresh flavors ..it is a quick and inexpensive meal which I can cook for my sister on a cool Sunday lunch..of course served with warm crusty buttered bread. you,

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Paul Large says:

2nd Jun 2015 at 11:16 am

I love this recipe because it takes me back to a meal I had in Rome with my fiancée on our first trip to Italy!

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Annick Postema says:

1st Jun 2015 at 2:41 pm

I love this recipe because it reminds me of last year when I visited my favourite cousin who moved to Florence a few years ago!

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nathan Hughes says:

1st Jun 2015 at 8:51 am

I love this recipe because it is quick to prepare for when you are in a hurry and can be either a starter or a main course!

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