I’m sure a lot of people have a version of this recipe and I’m no exception. I have been making sausage pasta for over 15 years and it is still a firm favourite and one that has been passed on and shared with family, friends and even friends of friends!
I love this recipe because it is super simple, quick and so tasty. Busy cooks are always on the lookout for quick recipes that can be put on the table in less than 30 minutes and this definitely fits that bill.
I started making this recipe even before I had children and it is even more popular since I had my boys.
You can use any sausage variety in this recipe. I use Italian sausage, traditional butcher sausages or basil and garlic sausages but feel free to experiment with any sausage.
My son loves
and I get a kick out of the fact they call them “ispini” which is the Irish for sausage!
You can also add some vegetables (eg peppers, courgette) when you add the garlic if you like.
If you don’t like chunky tomato pieces in your sauce there are a few options. You can use passata instead or blitz the tins of tomatoes. You could also break the tomatoes down with a fork as they cook.
This sauce also freezes well so I nearly always make a double quantity and freeze.
- Olive Oil
- 400 g Sausages
- 2 cloves Garlic
- 1 tin Plum Tomatoes
- 1 tbsp Tomato Puree
- 1/2 tsp sugar
- 1 tsp italian or mixed herbs
- 1/2 tsp oregano
- Cut the uncooked sausage into bite sized pieces
- Heat some olive oil in a frying pan or saucepan and fry the sausages for 5 minutes.
- While the sausage is frying, cut the garlic into thin slices.
- Add the garlic to the sausages and fry for an additional minute being careful not to burn the garlic.
- Add the tinned plum tomatoes, the tomato puree and herbs and stir.
- Tinned tomatoes can be quite acidic so add 1/2 tsp of sugar to remove this acidity.
- Simmer for 20 minutes while you cook your pasta. I recommend penne.
- Add some salt and pepper for seasoning. Be careful not to add too much as the sausage already has both.
- Drain your cooked pasta into a bowl and add the sauce. Add a ladle of the cooked pasta water to your sauce. The salty, starchy water not only adds flavor but helps glue the pasta and sauce together; it will also help thicken the sauce.
- Serve immediately with some delicious garlic bread