Yields4 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
This pasta dish is to die for! Check out our Pork Sausage Rosemary and Tomato Pasta Recipe here with full instructional video:
1x 6 pack sausages Extra Virgin Olive Oil 1 brown onion, finely diced 4 cloves garlic, crushed 1 red chilli, finely diced (seeds removed if desired) 1 sprig fresh rosemary leaves, finely chopped Red wine to deglaze - optional 1x 400g / 14oz can whole tomatoes ½ cup cream 250g / 8.8oz fettuccine 100g / 3.5oz grated parmesan 1 handful parsley, roughly chopped
Remove the skins from the sausages and place the meat mixture in a bowl.
In a large, heavy based saucepan over a medium heat, fry off the sausage meat and diced onion in a drizzle of olive oil until golden brown.
Add the garlic, chilli, rosemary and red wine and fry off for a further 3 minutes.
Add the can of tomatoes and crush these into the sauce with a wooden spoon. Once the sauce reaches boiling point, turn down to a low heat, place a lid on top and simmer for 30 minutes checking occasionally.
Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Your pasta water should be as salty as the Mediterranean sea. Drain and reserve 1/2 cup of the pasta water.
Stir the cream through the sausage mixture, then season to taste. Add the pasta to the sauce, along with the parsley and parmesan. Stir well to incorporate.
Serve into 4 bowls and garnish with a little extra parsley, parmesan and a drizzle of our Extra Virgin Olive oil.