Recipe

Pasta with Italian sausage

This recipe utilises the classic Italian technique of removing sausage meat from the casing before cooking. It makes for a tasty, succulent pasta with sausage meat in a savoury tomato sauce.

  • 1 hr cooking
  • Serves 6
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Ingredients

Pasta with Italian sausage
  • 750 gram italian-style sausages
  • 1 tablespoon extra virgin olive oil
  • 4 clove garlic, chopped finely
  • 3 gram 400g cans crushed tomatoes
  • 2 tablespoon cream
  • 2 cup loosely packed basil leaves
  • 500 gram conchiglioni (large shell pasta, see cook's note)
  • 40 gram finely grated parmesan cheese

Method

Pasta with Italian sausage
  • 1
    Make a slit along the length of the sausages and remove sausage meat, discard skins.
  • 2
    Heat a large frying pan over high heat, coarsely crumble sausage meat into the pan and cook, stirring, until browned. Remove meat with a slotted spoon and drain on absorbent paper. Discard fat.
  • 3
    Heat oil in the same pan over low-medium heat, add garlic. Cook, stirring, for about 5 minutes, until fragrant but not coloured. Increase heat, add tomatoes and sausage meat; simmer, uncovered, for 10 minutes or until sauce is thick. Season well with salt and freshly ground black pepper. Stir in cream and half the basil.
  • 4
    Meanwhile, cook pasta in plenty of rapidly boiling, well-salted water until al dente; drain, reserving 1/2 cup of the cooking water. Add pasta to sauce mixture, stir to combine. Remove from heat, stir through parmesan. If mixture feels dry, add some of the pasta cooking water. Serve sprinkled with remaining basil leaves

Notes

Note: Conchiglie is a shell-shaped pasta, available in several sizes. Conchiglioni is the large version, which works well with chunky sauces and when stuffed or baked. If unavailable, substitute any short pasta, such as rigatoni or penne.

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