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Sausage, mushroom & tomato pasta

Sausage, mushroom & tomato pasta

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A star rating of 4.2 out of 5.32 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy supper to throw together last minute, if you have more time make the sausages into meatballs

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal681
fat27g
saturates7g
carbs86g
sugars8g
fibre5g
protein29g
salt1.52g
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Ingredients

  • 400g penne
  • 1 tbsp olive or sunflower oil
  • 454g pack good-quality sausage , cut into chunky pieces
  • 250g chunky chestnut mushroom , halved
  • 500g pack cherry tomato
  • 2 sprigs rosemary , leaves roughly chopped
  • handful flat-leaf parsley , chopped

Method

  • STEP 1

    Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

RECIPE TIPS
LOWER FAT

You can use reduced-fat sausages if you want to cut the fat content of this recipe.

CREAMY MUSTARD PASTA WITH SAUSAGE MEATBALLS

Squeeze the sausagemeat out of the skins, then roll into small balls with your hands. Fry with the mushrooms as before until golden, add the tomatoes, then fry until they have just softened, rather than popped completely. Add 3 tbsp crème fraîche (or more if you like) and 1 tbsp wholegrain mustard, then heat until the sauce is hot through. Season, stir in the flat-leaf parsley and serve with the drained pasta.

Goes well with

Recipe from Good Food magazine, September 2007

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Overall rating

A star rating of 4.2 out of 5.32 ratings
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