Chunky sausage & tomato pasta

Recipe uploaded by

Jo Pratt

12 ratings

Recipe by Jo Pratt

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Tested

1. Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
2. Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
3. While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved parmesan.

Making it veggie or spicy

Use veggie sausages, such as Cauldron Vegetarian Lincolnshire sausages, available from supermarkets. Or to make it spicy, add a pinch of dried chilli or 1 chopped red chilli as you fry the sausages.

Per serving

655 kcalories, protein 24g, carbohydrate 103g, fat 16 g, saturated fat 5g, fibre 5g, salt 1 g

'A perfect mid-week meal. The tomato sauce was much better than the one we usually make. And the wine added depth of flavour.'

Latest comments and suggestions

• Suzanne

  07 November 2007

  Suzanne rated and commented on this recipe

  

  This must be my favourite pasta dish of all time, and it's very versatile. I often add a heaped teaspoon of fennel seeds which work so well with the sausages. You can fry chopped mushrooms with the onion to bulk out the sauce, or I occasionally throw in some chopped aubergine and cook it down until melting. I also often make this with Toulouse sausages, their intense garlicky flavour working brilliantly with the basil and parmesan (but not a good idea if you plan on doing any kissing after the meal!

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• Victoria

  09 January 2008

  Victoria rated and commented on this recipe

  

  This has become a family favourite and I agree about the Toulouse suasages, if I can't get them then Lincolnshire are good!!

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• Paul S

  12 January 2008

  Paul S rated and commented on this recipe

  

  Creates a fantastic rich tomato sauce which goes so well with the sausage and pasta. I tried to get the best sausages I could find in my local supermarket (I used the premium pork ones from the 'Black Farmer' range in the end which worked well.) This is easy to do a delicious!

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• Sue

  19 January 2008

  Sue rated and commented on this recipe

  

  This was lovely, very filling however once the bottle of wine was opened it just had to be finished. More of a Friday Night dish, enjoy and of course the bottle of wine 10/10 ENJOY ....

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• Vixter

  21 January 2008

  Vixter rated and commented on this recipe

  

  Made spicy version - used less pasta but same sauce quantity for 2 people.

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• frolo743

  26 February 2008

  frolo743 commented on this recipe

  This is a really easy & tasty dish, could've done with a couple more sausages for my carnivorous family tho.

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• wildspiritart

  04 March 2008

  wildspiritart rated and commented on this recipe

  

  I like to hide vegetables in my kids' meals, so I threw 2 small carrots and 2 small onions into the food processor and added these with the garlic. just required a little extra water to thin it out slightly. Instead of sage, I used basil, oregano and a bay leaf. I served it with a bagged salad with roasted capsicum/garlic dressing for a perfectly balanced meal. My 6 year old rates it a 10/5. ;-)

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• Lynsey

  31 March 2008

  Lynsey rated this recipe

  

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• Mrs JB

  01 April 2008

  Mrs JB commented on this recipe

  This dish is perfect - I change it depending on who is coming for dinner! so easy and quick - I make it every week now! It freezes well too, if you dont add the pasta before freezing..

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• Peter747

  10 April 2008

  Peter747 rated and commented on this recipe

  

  Lovely- thoroughly enjoyed it and a doddle to make

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• Pol

  05 June 2008

  Pol commented on this recipe

  I used the quantity of sauce for 2 people instead of 4, added chunky cut mushrooms and some spice pepperoni. It was lovely!

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• asterixx20

  25 June 2008

  asterixx20 rated this recipe

  

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• Presea

  29 June 2008

  Presea commented on this recipe

  Was okay but a bit too bland when the sauce dried out.

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• Vicki Food

  30 June 2008

  Vicki Food rated and commented on this recipe

  

  The tomato sauce was a little watery tasting, so along with the usual seasoning as instructed (salt and fresh ground black pepper), i added 1.5 tsp of caster sugar to bring the flavour of the tomato out, along with a light sprinkle of cayenne chilli powder for some extra piquant zing. Hearty, warming and Yummy!!

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• amie_wannabechef

  05 August 2008

  amie_wannabechef rated and commented on this recipe

  

  easy to prepare..a perfect fast home cooked meal

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• Sarah

  12 August 2008

  Sarah rated and commented on this recipe

  

  This was a lovely recipe. I added a bit of chilli which I think was needed. I also put it into a casserole dish, topeed with grated cheese and put it under the grill till bubbling. My six year old had seconds. However 500g of pasta was far too much for the amount of sauce created. I bet 350g would easily be enough.

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• jo jo

  24 August 2008

  jo jo commented on this recipe

  Really enjoyed this meal, it was quick and easy and even my 17 year old sister liked it, who is very fussy!! I added mushrooms and onions and only did enough pasta for 2, but did the sauce for 4 people. If i was doing it for 4 people i would make more sauce.

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Ingredients

• 1 tbsp olive oil
• 4 thick pork sausages , cut into bite-sized pieces
• 2 garlic cloves , crushed
• 200ml medium white wine
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 500g pack rigatoni or penne
• handful basil leaves , torn, (optional)
• parmesan , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 1 tbsp olive oil
• 4 thick pork sausages , cut into bite-sized pieces
• 2 garlic cloves , crushed
• 200ml medium white wine
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 500g pack rigatoni or penne
• handful basil leaves , torn, (optional)
• parmesan , to serve

Per serving

655 kcalories, protein 24g, carbohydrate 103g, fat 16 g, saturated fat 5g, fibre 5g, salt 1 g

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