Sizzled sausage pasta

Sizzled sausage pasta

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(8 ratings)

Ready in 20-30 minutes

Easy

Easily halved
Try this recipe for a dish which is smart enough for adults, but not without kid-appeal. It tastes great cold too, so you can pack any leftovers in your lunchbox

Nutrition and extra info

Nutrition: per serving

  • kcal755
  • fat38g
  • saturates10g
  • carbs86g
  • sugars0g
  • fibre5g
  • protein28g
  • salt3.24g
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Ingredients

  • 400g pasta shapes
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 6 good-quality sausages
  • 140g sun-dried tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 tbsp oil from the sun-dried tomato jar
  • a generous handful of fresh parsley, coarsely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Cook the pasta in boiling salted water according to the packet instructions or until tender.

  2. Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks. Heat a tablespoon of the sun-dried tomato oil in a large frying pan (big enough to take the pasta later) and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they’re crumbly and golden. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through.

  3. When the pasta is ready, drain it well and toss into the sausage mixture with the parsley. Make sure everything is well mixed and coated with the oil. Season generously with salt and pepper, and serve straight from the pan.

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Comments, questions and tips

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Comments (9)

foodienewbie2's picture
2.5

This is okay but needs a tin of tomatoes and a bit of chili heat to bring it to life.

cst203's picture
1.25

Not a huge fan, bit dry, I don't know it just felt like it was lacking something, may have to improvise next time

althea89's picture

Cooking this tonight for myself, husband and 3yo. I'm going to add the mushrooms and garlic as suggested and also some wilted spinach :)

Sarajf87's picture

This is a great recipe - made it for the third time this evening and always add mushrooms and at least 2-3 cloves of garlic. Perfect!

esagoodfood's picture

This one's become a regular in my repertoire - tasty, quick and dependable. Easily adapted for veggie eating - using widely available Cumberland Veggie or Lincolnshire Veggie sausages. I don't add the suggested volume of oil, usually less but amend depending on how much is in the sausages used. This dish reheats well too next day (if there's any left).

direland74's picture
5

This is a fantastic dish, easy to make and kids love it! This is a regular at our dinner table!

tracinda's picture
5

I have made this so many times since it was first in the magazine! Really nice with pork and apple sausages as well as toulouse, or spicy ones with chilli. Also good with some mushrooms chucked in when the sausages are frying. Be careful how much oil you put in though as it can be a bit greasy. Fabulous cold for lunch next day!

Hannah-10's picture
4

I used toulouse sausages for this and I'm glad I did because they gave it so much flavour. I think it'd be a bit bland with plain suasages. The combination of the tomatoes and sausages was really good and I'd definitely make it again.

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