Sausage Pasta with Rosemary & Parmesan
This is a flavour-packed pasta that's perfect for the night before a game or batch cooking for the week ahead. The sausage meat breaks down into the rich tomato sauce, creating a deep, slow-cooked flavour without the hours of waiting. It's the kind of meal that tastes even better the next day.
Serves
4
Prep time
15 minutes
Cooking time
45 minutes
Looking for morepre-game pasta ideas? Try my Pesto Chicken Parmigiana with Pesto Pasta or my Lemon Chicken Risoni with Zucchini
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months - freeze the sauce separately from the pasta for best results.
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Substitutions
- Sausages: Use pork, beef or Italian-style sausages depending on preference
- Pasta: Any pasta shape works - rigatoni, spaghetti, penne, or pappardelle
- Passata: Swap for an extra can of crushed tomatoes if needed
Serving Suggestions
Serve with a simple green salad
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months - freeze the sauce separately from the pasta for best results.
Substitutions
- Sausages: Use pork, beef or Italian-style sausages depending on preference
- Pasta: Any pasta shape works - rigatoni, spaghetti, penne, or pappardelle
- Passata: Swap for an extra can of crushed tomatoes if needed
Serving Suggestions
Serve with a simple green salad
Ingredients
- 400g pasta of choice (ritgatoni, pappardelle or penne)
- 1 tbsp olive oil
- 4-6 good quality sausages (I used Pork & Fennel)
- 1 brown onion, finely diced
- 2 cloves garlic, minced
- 1 red chilli, finely chopped (or 1 tsp chilli flakes)
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 700ml passata
- 1 x 400g can crushed tomatoes
- 2 bay leaves
- 1 sprig fresh rosemary
- Salt and pepper to taste
- Parmesan cheese, freshly grated, to serve
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
620
kcal
Protein
28
g
Carbohydrates
65
g
Fat
24
g
Fibre
8
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Squeeze the sausage meat out of the casings and break into small pieces. Discard the casings.
- Heat olive oil in a large heavy-based pan over medium-high heat. Add the sausage meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks, until browned all over.
- In the same pan, reduce heat to medium and add the diced onion, celery, and carrot. Cook for 8-10 minutes, stirring occasionally, until softened. Add the garlic and chilli and cook for a further 2 minutes until fragrant.
- Add the passata, crushed tomatoes, bay leaves, and rosemary. Stir everything together and season generously with salt and pepper.
- Bring the sauce to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce has thickened and the flavours have developed. Tip: The longer you simmer the sauce, the better it tastes. If you have time, let it go for 45 minutes on a very low heat.
- About 15 minutes before the sauce is ready, cook the pasta in a large pot of well-salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Remove the bay leaves and rosemary sprigs from the sauce.
- Add the drained pasta to the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Divide between bowls and top with freshly grated parmesan. Serve immediately.
Ingredients
- 400g pasta of choice (ritgatoni, pappardelle or penne)
- 1 tbsp olive oil
- 4-6 good quality sausages (I used Pork & Fennel)
- 1 brown onion, finely diced
- 2 cloves garlic, minced
- 1 red chilli, finely chopped (or 1 tsp chilli flakes)
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 700ml passata
- 1 x 400g can crushed tomatoes
- 2 bay leaves
- 1 sprig fresh rosemary
- Salt and pepper to taste
- Parmesan cheese, freshly grated, to serve
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
620
kcal
Protein
28
g
Carbohydrates
65
g
Fat
24
g
Fibre
8
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Squeeze the sausage meat out of the casings and break into small pieces. Discard the casings.
- Heat olive oil in a large heavy-based pan over medium-high heat. Add the sausage meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks, until browned all over.
- In the same pan, reduce heat to medium and add the diced onion, celery, and carrot. Cook for 8-10 minutes, stirring occasionally, until softened. Add the garlic and chilli and cook for a further 2 minutes until fragrant.
- Add the passata, crushed tomatoes, bay leaves, and rosemary. Stir everything together and season generously with salt and pepper.
- Bring the sauce to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce has thickened and the flavours have developed. Tip: The longer you simmer the sauce, the better it tastes. If you have time, let it go for 45 minutes on a very low heat.
- About 15 minutes before the sauce is ready, cook the pasta in a large pot of well-salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Remove the bay leaves and rosemary sprigs from the sauce.
- Add the drained pasta to the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Divide between bowls and top with freshly grated parmesan. Serve immediately.
Watch How to Make It
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Pre-game Pastas
Dinner
Easy Entertaining
Date night
Dinner parties
Pork
Mediterranean