Sausage, tomato and mascarpone pasta
Our delicious sausage pasta is a bit of a 'cheat's ragu'. Ready in just 30 minutes, this pork and tomato sauce is packed with flavour and finished off with an indulgent spoonful of mascarpone, giving you a gorgeous silky texture. This is guaranteed to become a weekly favourite!
Ingredients
Metric
Imperial
- 1 tbsp of olive oil
- 1 tsp fennel seeds
- 6 Italian pork sausages, or other good quality sausages, removed from their skins
- 2 garlic cloves, grated
- 125ml of white wine, (optional)
- 1 400g tin of chopped tomato
- 100g of mascarpone
- 1 handful of basil, leaves torn
- salt
- freshly ground black pepper
- 200g of tortiglioni pasta, or your preferred pasta
- Parmesan, to serve
Method
Heat the olive oil in a pan, add the fennel seeds and sizzle for 30 seconds. Then add in the sausage meat and garlic, and cook for around 5–7 minutes, until caramelised
- 1 tbsp of olive oil
- 1 tsp fennel seeds
- 6 Italian pork sausages, or other good quality sausages, removed from their skins
- 2 garlic cloves, grated
Once the sausage meat is nice and browned, add the white wine, scrape the bottom of the pan to deglaze and then reduce by half
- 125ml of white wine
Add in the tinned tomatoes and leave to simmer for 15–20 minutes
In the meantime, cook the tortiglioni in salted boiling water for 10–12 minutes or as per packet instructions
- 200g of tortiglioni pasta, or your preferred pasta
Stir the mascarpone into the sauce and then season to taste with salt and pepper
Drain the pasta then stir into the sauce. Divide between the bowls and grate over the parmesan. Finish with the torn basil
- 1 handful of basil, leaves torn
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