Creamy tagliatelle with sausage, ricotta & basil

Creamy tagliatelle with sausage, ricotta & basil

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A speedy sauce to serve with ribbon pasta- dot with creamy Italian cheese and sprinkle with basil leaves

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
617
protein
29g
carbs
63g
fat
28g
saturates
10g
fibre
2g
sugar
8g
salt
2.1g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g pack good-quality sausages, skins removed, broken into small chunks
  • 400g can chopped tomatoes
  • 400g tagliatelle
  • handful basil, reserving smaller leaves to garnish
  • ½ x 250g tub ricotta

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
  2. Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.

Recipe from Good Food magazine, July 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lizzafezza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice and quick for the mid week rush. I swapped the ricotta for mascarpone and stirred it in at the end (as I'm not a big fan of ricotta).

Questions

Tips