Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Crispy sausage and tomato pasta recipe

22 ratings

This crispy sausage and tomato pasta is a quick and easy dish that takes less than 20 minutes to make. Combining flavoursome pork sausages with a fresh tomato sauce, it's sure to be a family favourite. See method

Serves 4
10 mins to prepare and 20 mins to cook
750 calories / serving

Ingredients

1 tbsp olive oil
8 pork sausages
2 garlic cloves, sliced
15g fresh basil, chopped, a few whole leaves reserved
250g cherry tomatoes
300g penne
100g grated Cheddar

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
3145kj
750kcal 38%
Fat
38g 55%
Saturates
14g 72%
Sugars
6g 6%
Salt
2.1g 35%

of the reference intake
Carbohydrate 69.6g Protein 34.7g Fibre 3.7g

Method

Heat the oil in a deep-sided frying pan over a medium high heat. Pinch the sausages from their skins into the pan to make small nuggets of sausagemeat. Fry, breaking up with a spatula or wooden spoon, for 8-10 mins until the sausage is crispy, golden brown and well broken up.
Add the garlic, fry for 1 min, then stir in the chopped basil, cherry tomatoes and 150ml water. Reduce the heat to medium-low and simmer for 8-10 mins for the tomatoes to begin to break down.
Meanwhile, bring a large pan of water to the boil and tip in the pasta. Cook for 8-10 mins until tender. Reserve 50ml cooking water and drain.
Tip the cooked penne into the sauce and toss everything together. Season well with pepper and add a splash of the reserved pasta water to help coat the pasta with a little sauce. Serve scattered with the Cheddar and reserved basil leaves.

See more Pasta recipes