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Serves 4

Polish Smoked Sausages with Creamy Red Pesto & Tagliatelle

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  • 4 Thin Polish Cooked & Smoked Sausages, thinly sliced
  • 1 Small White Onion, finely chopped
  • 1 Small Red Onion, thinly sliced
  • 1 Red Pepper, finely chopped
  • 1 Small Tin Chick Peas, drained & rinsed
  • 250ml Double Cream
  • 2 tbsp Red Pesto
  • 1 tbsp Herbes de Provence
  • Olive Oil
  • For the Pasta
  • 8 Tagliatelle Nests
  • 1 tbsp Garlic Butter
  • To Serve (optional)
  • Warm Crusty Bread


    1. Over a medium heat, fry the onions and peppers in the oil until softened, then add the sausage and cook for a further 5 minutes, stirring regularly.
    2. Meanwhile, cook the chickpeas as per instructions.
    3. If there is excess oil in the onions and sausages, drain off or mop up with a little kitchen paper, stir in the red pesto, then slowly add the cream, followed by the cooked chickpeas and the herbs and allow to simmer and thicken, stirring frequently.
    4. Boil the pasta per packet instuctions, adding the garlic butter to the water.
    5. Drain the pasta when done, and when your sauce has thickened nicely, add it to your pasta and stir together.
    6. Serve with some warm crusty bread.

Comments, questions and tips

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4th Jan, 2009
I must apologise for the poor quality photo! I hope you enjoy the dish, of course the herbs cen be adjusted to taste, if garlic butter isn't your thing, at the end of cooking add a knob of butter to the pasta with a sprinkle of coriander or basil. Mmm!
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