Suitable from 12+ months
I adore this delicious sausage pasta for so many reasons, the flavour of the sausages with the cream and sun dried tomatoes is too good not to share!
My two kids are absolutely obsessed with pasta and sausages so this tasty meal always goes down very well with them.
This one pot recipe is so easy to make and you probably already have most of the ingredients in your fridge or cupboard. It takes half an hour to make which is ideal if you are looking for a meal to be prepared quickly.
Reasons I love to make this creamy sausage pasta recipe
Quick and easy to make
A variety of sausages work well with the other flavours
It’s creamy but still light and fresh
Cooked in one pan
Budget friendly
The kids love it!
Sausages are such a versatile ingredient which in my opinion are definitely overlooked as a budget friendly, readily available ingredient. You only need four sausages for this recipe, so I tend to go for butcher quality sausages as a little goes a long way.
If you prefer a healthier option, chicken sausages also work extremely well.
For this recipe you will need
Sausages - Any sausages will do but I usually go for butcher quality sausages
Stock - I find that chicken stock compliments the sausages
Single cream - A touch of cream, double cream also works
Dried basil - You can substitute this for mixed herbs or oregano
Garlic - Depending on your preference, fresh, garlic puree or pre chopped garlic
Parmesan cheese - You can substitute with pretty much any cheese you have readily available
Tomato puree - As an alternative passata is a good option
Sundried tomatoes - This is the magic ingredient, however if you prefer you could use 1-2 tbsp red pesto
Pasta - Use fresh or dried pasta (just cook the dried pasta before adding it to the pan)
If you prefer a similar pasta dish which includes fish instead of meat, you could also try the Salmon and Broccoli Alfredo, or a vegetarian pasta dish in the Spinach and Ricotta Pasta Bake
Creamy Sausage and Red Pepper Pasta
Ingredients
4 sausages
1 red bell pepper
150ml chicken stock
80ml single cream
40g chopped sun dried tomatoes
1 tsp dried basil
1 tbsp tomato purée
1 tsp garlic purée (or 1-2 garlic cloves chopped)
2 tbsp Parmesan cheese
250g dried pasta
1/2 tbsp (or a few sprays) of olive oil
Method
Heat a large pan over a medium high heat and add the olive oil. Meanwhile use a sharp knife to slice the skin on the sausages and the skin will easily come off. Break the sausage meat into the pan using your hands
As the meat is simmering use a potato masher to ground the sausage right down until it’s broken up evenly
After a couple of minutes add the peppers and fry for around 5 minutes, stirring regularly until the peppers start to turn soft
Add the sundried tomatoes, chicken stock, tomatoes purée and double cream and mix well simmer for around 5 minutes
Meanwhile, cook the pasta according to packet instructions, drain and add to the pan before mixing well
Add the Parmesan to the dish and give it a final mix together before serving
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