Create an easy, tasty and filling dinner with this super Easy Sausage Pasta. Perfect if you are short on time or cooking on a budget, and low in calories, it ticks all of the boxes.Jump to Recipe
I love sausages. Whether it’s a sausage and egg sandwich with loads of ketchup (especially when I’m a little hungover!) as part of a big filling breakfast, with egg and chips for an easy tea, or in a pasta dish like this one. They are fab!
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Sausages are a big must in my shopping trolly. You can eat them for any meal, in a variety of different ways, and when it comes to cooking with sausages, they are already so filled with flavours that you don’t need to do much.
Another big plus is that sausages are cheap. Sure, you can buy more expensive fancy sausages, but you certainly don’t have to. I tend to aim for a sausage with a decent meat content. But, that doesn’t mean that you can’t use a supermarket own brand. The ones I use are from Aldi, they call them “The Meaty One” in their rather extensive own brand sausage range. I think they are around £2 for six.
This Easy Sausage Pasta is a perfect family dinner, ideal for mid-week dinners when we are short on time and want something comforting, and filling that we all enjoy.
How to Extract the Sausage Meat
I really really like just twisting the end open and squeezing the sausage meat into the pan. It’s SO satisfying and I highly recommend it. If you aren’t as messy as me, you may prefer slicing the skin and just scooping it out. You’d totally be missing out though.
The sausage meat will have its own fat, so I tend to fry it in just a few sprays of calorie-controlled cooking oil. As it cooks, it breaks down, and you can kinda help it out a bit with a spatula or wooden spoon as you mix it. It will carry on breaking down as it simmers in the tomato sauce until the meat in your Easy Sausage Pasta is almost like ground or minced beef.
Can You Use Sliced or Whole Sausages Instead?
What I like about using free sausage meat in my Tomatoey Sausage Pasta is that the whole dish gets so much flavour from the meat, it’s spread out, every bite has such a great flavour and you don’t really need to add much to it. That’s why I prefer to take the meat out of the skins. The consistency is also really cool and it makes it very easy to eat, especially if you have got young children.
However, if you prefer, you can use sliced, or even whole sausages instead. I’d lightly brown the sausages by frying them in a little oil, slowly over a low heat. Then, remove them from the heat, and slice them up, or leave the whole to one side, to be re-added one the onions are fried, just like in my recipe.
What Kind of Sausages Work Well in Easy Sausage Pasta?
In the UK, to be able to have “Pork Sausage” on the label, a sausage must contain 42% pork. The other 58% is usually water, flour, and preservatives. Different kinds contain different flavours and bits, and really for this Easy Sausage Pasta Recipe, you can use whatever kind you want. If you like Cumberland, do it, Lincolnshire, fine, plain old pork, great. I’d avoid any fruity bits, but chilli might be cool. But, whichever kind of sausage you put in your Sausage Pasta, I’d go for a higher pork content.
My Aldi ones are extra special, 97%. Heck also do 97%, and I believe M&S, Waitrose, and Tesco also have a 97% sausage is their ranges. You can get over 90% relatively easily, and still affordably.
When you squeeze the sausage meat out of the skin, and cook it, if it contains a lot of water, you’ll end up with very little filling. 6 97% sausages give you a very meaty Sausage and Tomato Pasta. Yummy!
What Kind Of Pasta?
I tend to use a wholewheat fusilli, penne or tagliatelle when we have Sausage Pasta. I like wholewheat pasta, unlike brown rice, it doesn’t take 9 years to cook, and the texture is very similar to white. But, again it’s completely up to you. Use your favourite pasta and just cook it to packet instructions. Just bear in mind that the nutritional information detailed in my recipe is based upon wholewheat fusilli, so you’ll need to make adjustments if you use something different and you are bothered about that sort of thing.
How Long Will This Easy Sausage Pasta Last?
This recipe will serve four people comfortably. But if two of your people are little, like mine, you might have some leftovers. Which is great because it really is a fantastic family dinner.
Kept in a sealed tub in the fridge it will be fine for up to three days, just make sure it’s heated thoroughly before you eat it.
Can You Freeze Easy Sausage Pasta?
You can freeze this Easy Sausage Pasta, whether it’s just the meat and sauce, or you’ve got pasta left too. Leave it to cool before putting in an airtight tub and freezing straight away. Keep in the freezer for up to two months, and thaw in the fridge before cooking.
To cook, reheat gently in a pan or frying pan, over a medium heat, adding a little water if necessary. Cook up some extra pasta if you need to.
Easy Sausage Pasta
- 5 Sprays Cooking Oil
- 1 Red Onion – Finely Diced
- 2 Cloves Garlic – Crushed
- 6 Good Quality Pork Sausages
- 400 g Tin Chopped Tomatoes
- 100 ml Semi-Skimmed Milk
- Pinch Chilli Flakes
- 1 tsp Rosemary
- 250 g Wholewheat Fusilli
- 4 tbsp Grated Parmesan
- Heat the cooking spray in a large frying pan
- Remove the sausage meat from the skins and place in the frying pan
- Cook over a medium heat, stirring constantly until browned and broken into small pieces
- Tip the fried sausage meat into a bowl and set to one side
- In the same pan, fry the onions and garlic for 5 minutes until soft, adding more oil if necessary
- Return the sausage meat and stir together
- Pour in the tomatoes and milk
- Add the rosemary and chilli and stir through
- Bring to a simmer and reduce the heat
- Leave to simmer for 15 minutes, stirring occasionally
- While your pasta sauce is cooking, cook the pasta to packet instructions and drain
- Serve together straight from the pan, and top with parmesan cheese.