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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.
Ingredients
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
Directions
- 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.
