Sausages with tomatoes and cream

June 27, 2016


375 g (12oz) penne pasta

Half an onion

2 Garlic cloves

2 tbsp Olive oil

6 Sausages

400 g (13oz) can chopped tomatoes

Salt and pepper

75 ml (3fl oz) double cream

A few basil leaves, chopped


1Cook the pasta in a large pan of boiling salted water.

2While the pasta is cooking, chop the onion and garlic finely.

3Place a non-stick frying pan on a medium heat.

4Add the onion and garlic to the frying pan with the olive oil.

5While the onions soften, cut off and discard the skin from the sausages.

6Put the sausages in the pan and stir with a wooden spoon, breaking them up into little pieces.

7After they have cooked for 2–3 minutes, add the can of chopped tomatoes and season with salt and pepper.

8Turn up the heat until the sauce comes to the boil, then turn it down and let it simmer for 10–15 minutes – it should reduce by half approximately.

9Stir in the double cream.

10Drain the cooked pasta and add to the pan.

11Give it a good stir

12Serve with a little chopped basil and an extra twist of black pepper.


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