A quick, super tasty Sausage pasta made using chopped up Italian sausages that end up looking like meatballs! And it’s time to choose the next FREE eCookbook!!!
It’s the last Monday of August which means another Monday Meatball Mania* here! I hadn’t planned for this Sausage Pasta to be my meatball recipe for this month….but when I noticed that chopped up sausages end up looking just like mini meatballs, I couldn’t resist.
I mean, what a way to make “meatballs”, right? Just chop up sausages! They might get smeary and messy when you chop them – mine did – but once they’re in the skillet, they firm up and transform into balls.
* Monday Meatball Mania is a “thing” my friend Jo from Jo Cooks and I started at the beginning of 2017 where we each publish a meatball recipe on the last Monday of every month. Why do we do this? a) For our own entertainment; and b) Because we both love ball shaped foods and think there should be more of them in this world.
The sausages are the flavour base of the sauce for this Sausage Pasta, so please don’t get the basic best value sausages from the supermarket! Believe me, I am not a sausage snob. I have been known to hunt down fund raiser sausage sizzles on weekends (it’s for charity I tell myself).
But there is a time and place for different types of sausages and in this particular recipe, it’s important to get a good – or at least decent – sausage. Here’s my tip for good vs cheap sausages not suitable for this recipe: cheap sausages are a uniform pink colour, because the meat has been whizzed up with fillers. Good sausages are will not be a uniform colour – you will see specks of fat and sometimes seasonings.
Nowadays, supermarkets sell really great sausages that are pure meat, no (or very minimal) fillers. My favourite are Italian sausages because I like the flavour, but you can use any good sausages you want.
This Sausage Pasta is a really great quick meal. Get the pasta water boiling, and meanwhile start the sauce. Pop the pasta in the water and while the pasta is cooking, the sauce will simmer away. If you can handle that multi tasking, you’ll get this dinner on the table in just over 15 minutes. You’ve GOT THIS! – Nagi xx
VOTE FOR THE NEXT FREE E-COOKBOOK!
I have 2 free e-cookbooks that I give away to readers who have joined my free email list as a thank you. It’s been 2 years since I made one, so I’ve decided it’s time to make another one – and you get to choose the theme! So VOTE NOW! Voting is open until the end of the week. Choose your favourite and hit VOTE! If you want to vote more than once, you’ll need to refresh the browser.
PS As regular readers know, I am not the most tech savvy person around so there is a possibility that this voting thing I’m using may have glitches. Fingers crossed it goes ok!
PPS After you vote, to go back to the voting screen, refresh your browser. Little glitch in the voting plugin I’m using (it’s free so I can’t complain ) N xx
A super quick meal made using chopped Italian Sausages that end up looking like mini meatballs! The sausages are the flavour base for this sauce, so get the best quality ones you can afford. Look for sausages where you can see little white chunks of fat and seasoning. Avoid the cheap sausages that are a uniform pink colour.
- 250 g / 0.5 lb spiral pasta ((Note 1))
- 500 g / 1 lb good Italian sausages (, or other quality sausages of choice)
- 1 tbsp olive oil
- 1 small onion (, finely chopped)
- 2 garlic cloves (, minced)
- 800 g / 28 oz crushed tomato ((or tomato passata))
- 1 tsp chilli flakes / red pepper flakes ((adjust to taste))
- Salt and pepper
- 1 – 2 big handfuls baby spinach ((optional))
- Basil leaves (, finely sliced)
- Bring a large pot of water to the boil. Cook pasta per packet directions MINUS 1 -2 minutes.
- Just before you drain, RESERVE 1 cup of pasta cooking water. Then drain pasta.
- Use a sharp knife to cut sausages into chunks about 1.5cm/3/5″. It will get a bit smeary and the chunks will be weird shapes – don’t worry, it self fixes while cooking!
- Heat oil in a large skillet over high heat. Add sausages and cook until quite browned on the outside, doesn’t have to be cooked through inside.
- Add onion and garlic, cook for 2 minutes until onion is translucent and sausages are very browned.
- Add tomato, chilli flakes, pinch of salt and pepper. Mix and turn heat down to medium. Lets it bubble away energetically for 8 minutes or until it is quite thickened, stirring every now and then.
- Add baby spinach (if using), pasta, and about 1/2 cup pasta cooking water. Toss quickly, no longer than 1 minute (otherwise the pasta may start to break).
- Remove from stove, and serve immediately, garnished with plenty of basil and parmesan. Enjoy!
1. I find that 250g / 0.5 lb spiral pasta is sufficient to serve 4 people because it seems to expand in volume more than strand pastas because of the shape. If you want to use more pasta, add about 1 tbsp tomato pasta + 1/4 cup water for every extra 50g / 2 oz of pasta. Also you can use any shaped pasta you want!
2. WORKFLOW: Fill large pot with water, while it comes to the boil, chop and brown the sausages. Then while the pasta is cooking, finish the sauce. If you can manage this multi tasking, you’ll get this on the table in just over 15 minutes!
Sausage Pasta recipe video!
LIFE OF DOZER
Gazing hopefully at my food prep trolley loaded with food…