Creamy sausage & rocket linguine

Creamy sausage & rocket linguine

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(18 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
Comfort food with a kick, this creamy pasta has just five ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal825
  • fat45g
  • saturates19g
  • carbs81g
  • sugars6g
  • fibre3g
  • protein29g
  • salt1.72g
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  • 8 pork sausages
  • 400g linguine
  • 100g rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 1-2 red chillies, seeds in or out (depending on how hot you like it), finely chopped
  • 150ml single cream
  • PLUS 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Squeeze the sausagemeat out of the skins, breaking into grape-size chunks. Heat the oil in a frying pan. Fry the chunks for about 8 mins until crisp and golden.

  2. Meanwhile, cook the pasta and chop most of the rocket. Add the chilli to the sausages, fry for 30 secs, then tip in the cream and chopped rocket. Season and heat until the rocket has just wilted.

  3. Drain the pasta, reserving some of the cooking liquid, then mix the pasta through the sauce with a splash of cooking water. Top with remaining rocket

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Comments, questions and tips

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25th Apr, 2012
Amazing, has become a family favourite. Sometimes halve some cherry tomatoes and add them in after the chillies, tastes gorgeous
16th Feb, 2012
I use chilli sausages, a splash of white wine and creme fraiche with lots of chillis and garlic. Add fresh basil at the end. Divine!
7th Jan, 2012
Very tasty and simple to make - may have overdone it with the quantity of linguine but even so it's worth it!
4th Oct, 2011
Made this for the third time last night and it was really tasty. Have adapted it slightly and also fry a red onion (cut into wedges through the root) along with the sausage meat. Also (as mentioned by autumnlight above) tend to use rather a lot of chilli and tonnes of black pepper to ensure it's got a good kick. From experience I'd say the cooking liquid from the pasta is pretty vital. I forgot it last night and the dish was rather dry - still yummy, but a bit on the claggy side.
19th Apr, 2011
Loved it - made this a few times, but you need to add a few handfuls more rocket, loads of black pepper and lots of chilli to get the best flavour.
9th Apr, 2011
My boyfriend made this for us and we both found it to be really disappointing and bland. It was relatively quick and easy to make but I doubt we'll bother again.
7th Mar, 2011
used creme fraiche instead
7th Mar, 2011
made it for the children first, bland. made ours added white wine, some toms and mushrooms, parmasan on top, tasty
12th Jul, 2010
A great, tasty mid week meal option.
21st Jun, 2010
I made this dish for friends and it was easy and delicous and went down really well. Can't fault it.


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