Sausage pasta is a great way to use up your snags without turning on the barbie. Perfect for colder weather, this creamy sausage pasta is filled with nutty parmesan, sour cream for tang and a hint of chilli. Pair this pasta bowl with your favourite TV show for a lazy couch dinner.
Best sausages to use
The best sausages to use for sausage pasta are usually the thicker Italian varieties. We loved the milder pork and fennel Italian sausages because they give off a slight aniseed flavour. If you’re in the mood for extra spice, try a chilli pork sausage.
Beef or chicken sausages work well in this recipe, too, but it’s best to find a sausage that has an inside that’s clearly not blended or processed together. Look for thicker sausages where you can see small bits of fat and meat inside, as these will break down much easier in the pan (and taste better!)
Tips for cooking creamy sausage pasta
- The chilli is optional – if everyone in your family isn’t keen on spice, serve chilli flakes on the side.
- Add the cream in later – Add sour cream to the pasta after the sauce to prevent it from splitting.
- Serve it immediately – The longer the sauce sits, the more the pasta will absorb the liquid. Use a splash of pasta cooking water, or boiling water directly from the kettle, to loosen the sauce if needed.
Ingredients
Method
Use a sharp knife to split sausage casings. Discard casings. Dampen your fingers, then tear sausage meat into 1cm pieces.
Add 2 tablespoons oil from the semi-dried tomatoes to a large frying pan. Add onion and garlic to pan. Place over medium heat. Cook, stirring occasionally, for 4–5 minutes or until soft. Increase heat to high, then add sausage. Cook for 5 minutes, stirring with a wooden spoon, until the sausage starts to colour. Stir in chilli flakes.
Stir in passata. Crumble stock cube into water, then add to the pan. Reduce heat to medium-low and cook for 5–6 minutes, until the sauce has thickened slightly.
Meanwhile, cook pasta to packet directions until al dente. Take out 1/2 cup pasta water, then drain the pasta. Return pasta to hot saucepan.
Stir sauce through the pasta, adding a little of the reserved pasta water if needed. Add kale, sour cream, and half the parmesan. Toss over low heat until combined and kale is wilted. Season. Serve with parsley and extra shaved parmesan.
