Sausage, mushroom & tomato pasta

Sausage, mushroom & tomato pasta

By Good Food
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(32 ratings)
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Prep: 10 mins Cook: 15 mins

Easy

Serves 4
An easy supper to throw together last minute, if you have more time make the sausages into meatballs

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal681
  • fat27g
  • saturates7g
  • carbs86g
  • sugars8g
  • fibre5g
  • protein29g
  • salt1.52g
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Ingredients

  • 400g penne
  • 1 tbsp olive or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 454g pack good-quality sausage, cut into chunky pieces
  • 250g chunky chestnut mushroom, halved
  • 500g pack cherry tomato
  • 2 sprigs rosemary, leaves roughly chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • handful flat-leaf parsley, chopped

Method

  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 Tip

    Lower fat

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

  • Recipe Tip

    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.

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Comments, questions and tips

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Vegatare
8th Aug, 2016
I am not a vegetarian but I did try this for a BBQ for a friend who is veggie, and made it with quorn type sausages which she said were lovely overall. We have this dish quite a lot, it's high in carbs but so moreish. A guilty pleasure http://www.voucherslug.co.uk/furniturevillage-codes
maartjevdm
30th Mar, 2015
5.05
This is a really nice simple recipe and good comfort food. I use chipolata sausages. Usually I'll make an extra portion which I can heat up later in the week when I don't have time to cook. I normally add some rucola at the end and I stir through a hand of grated parmesan to make it a little bit creamy
eilidh0777
19th Jan, 2013
i added a tin of chopped tomatoes, garlic and chillies to it, was lovely, don't think i'll use rosemary next time, was a bit over powering with it
sarah1004
5th Jun, 2012
4.05
As stated in previous comments, found it best to cook the sausages first and this makes it easier to cut into pieces. A hit with all the family including son who normally turns his nose up at sausages!
hanbow1996
30th Jul, 2010
4.05
Really really delicious!! I made it vegetarian by using Quorn sausages instead, I also added chopped tomatoes and creme fraiche for the extra sauce as suggested - LOVELY!! I also cooked the sausages in sweet chili sauce, made a delicious flavour but it spits at first! x
Vegatare
8th Aug, 2016
Me too. It works well.
emmalooroo
23rd Apr, 2010
5.05
good recipe, easy to make, great for if you just want a quick meal!
mrsnoonoo
15th Dec, 2009
4.05
Tried this tonight - really quick and easy and tasty to
CookieNana
12th Nov, 2009
4.05
As everyone is saying, a filling quick meal, easy to prepare. I used Frantic Flapjack's idea (19 Nov 08) and also added a dash of worcester sauce. Will certainly make this again.
stovies
12th Nov, 2009
4.05
use spicy sausage remove skins and fry gently then add to other ingredients.

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