Pasta was never faster or more delicious than in this lip smacking supper dish from Rachel Allen
Pasta with spicy sausages and cream
Method
1. Melt the butter in a large saucepan, and add the chopped tomatoes, garlic and rosemary. Season to taste with salt, freshly ground black pepper and the sugar (the sugar will help bring out the sweetness of the tomatoes).
2. Cook for about five minutes, until the tomatoes have just begun to soften.
3. Add the sausage to the pan with the chilli flakes, cream and half the chopped parsley. Simmer until the mixture has reduced by half, stirring frequently. Remove from the heat and adjust the seasoning, as necessary.
4. Cook the pasta in a large pot of salted boiling water, until al dente. Drain and toss with the sauce.
5. Transfer the pasta to a large heated serving bowl and scatter with the grated Parmesan cheese and the remaining parsley.
Cook's Notes
If you need to cook the pasta slightly ahead of time, keep a good glug of olive oil and about 50ml of the pasta cooking water in with the pasta.
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Cook: 20 min
Ingredients
25g butter700g ripe tomatoes, peeled and chopped (or use 800g tinned tomatoes)
4 cloves Garlic
2 tsp Rosemary, chopped
1 pinch fine sea salt and freshly ground black pepper
2 tsp caster sugar
225g chorizo sausage, or kabanossi sausage, cut into ½cm slices
1 pinch red chilli pepper flakes
175ml double cream
2 tbsp Parsley, chopped
500g penne, or use rigatoni or farfalle
50g parmesan, grated
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